Corn Squash Casserole
| Yield: | 3 Servings |
| Categories: | Casseroles, Vegetables |
| 2 | c | Butternut squash; skin & seeds removed |
| 1 1/2 | oz | Butter; 1/3 stick |
| 1 | md | Red bell pepper; seeded and chopped |
| 1 | Zucchini; sliced into rounds | |
| About 6 inches long | ||
| 2 | c | Sweet corn kernels |
| 2 | c | Chopped tomatoes; skinned |
| 1/2 | tb | Coriander seed |
| 1/4 | ts | Ground ginger |
| 1/4 | ts | Ground allspice |
| 1/2 | ts | Thyme |
| 1/2 | ts | Dried basil |
| Salt and pepper; to taste | ||
| 1 1/2 | c | Grated cheddar cheese |
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