Title: Corn Squash Casserole
Categories: Vegetables, Casseroles
Yield: 3 Servings

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.
Posted to MC-Recipe Digest V1 #198

Date: Wed, 14 Aug 1996 19:30:40 -0600

From: Shirley Jordan
NOTES : This comes from a just published cookbook. The recipes come from
the Vegetarian Food for All restaurant in England, which was
opened by a yoga community. The recipes reflect the philosophy of
wholeness and unity, with no eggs or mushrooms.