Recipe - Corn Squash Casserole

2 cup Butternut squash; skin &
seeds removed
1 One half ounce Butter; 1/3 stick
1 md Red bell pepper; seeded and
chopped
1 Zucchini; cut or sliced up into rounds
About 6 inches long
2 cup Sweet corn kernels
2 cup Chopped tomatoes; skinned
One half tablespoon Coriander seed
One fourth teaspoon Ground ginger
One fourth teaspoon Ground allspice
One half teaspoon Thyme
One half teaspoon Dried basil
Salt and pepper; to taste
1 One half cup 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 MCRecipe Digest V1 #198

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

From: Shirley Jordan shirleyj@pacificrim.net
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.