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Corn Squash Casserole

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


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.




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