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  • Corn Squash Casserole

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    Corn Squash Casserole
    Servings: 3
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Butternut squash, skin & seeds removed
    • 1 1/2 ounce Butter, 1/3 stick
    • 1 med Red bell pepper, seeded and minced
    • 1 x Zucchini, sliced into rounds About 6 inches long
    • 2 c. Sweet corn kernels
    • 2 c. Minced tomatoes, skinned
    • 1/2 Tbsp. Coriander seed
    • 1/4 tsp Grnd ginger
    • 1/4 tsp Grnd allspice
    • 1/2 tsp Thyme
    • 1/2 tsp Dry basil Salt and pepper, to taste
    • 1 1/2 c. Grated cheddar cheese

    Directions

    1. Saute/fry squash in butter for 3 min in a saucepan. Add in bell pepper, zucchini, corn and tomatoes with all seasonings and saute/fry 2 to 3 min longer.
    2. Transfer the mix to a deep oiled casserole dish and covere with grated cheese. Bake at 350 degrees for 25 to 30 min.
    3. Makes 3 main dish servings or possibly 6 side dishes.
    4. NOTES : This comes from a just published cookbook. The recipes come from the Vegetarian Food for All restaurant in England, that was opened by a yoga community. The recipes reflect the philosophy of wholeness and unity, with no Large eggs or possibly mushrooms.

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