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.