65da45cd6edf4.jpg

2 cups butternut squash — skin & seeds removed

1 1/2 ounces butter — 1/3 stick

1 medium red bell pepper — seeded and chopped

1 zucchini — sliced into rounds

about 6 inches long 2 cups whole kernel corn, frozen — thawed

2 cups chopped tomatoes — skinned

1/2 tablespoon coriander seed

1/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/2 teaspoon thyme

1/2 teaspoon dried basil

salt and pepper — to taste 1 1/2 cups grated cheddar cheese

Saute squash in butter for 3 minutes in a saucepan. Add bell pepper, zucchini, corn and tomatoes with all seasonings and saute 2 to 3 minutes longer. Transfer the mix to a deep oiled casserole dish and covere with grated cheese. Bake at 350 degrees for 25 to 30 minutes. Makes 3 main dish servings or 6 side dishes.

Leave a Reply

Your email address will not be published. Required fields are marked *