Corn Squash Casserole
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
butternut squash
skinned, seeded |
*
|
| 1 ½ | ounces |
butter
|
|
| 1 | medium |
sweet red bell peppers
seeded, chopped |
|
| 1 | each |
zucchini
sliced into rounds |
|
| 2 | cups |
corn kernels, canned
whole, frozen, thawed |
|
| 2 | cups |
tomatoes
skinned, chopped |
|
| ½ | tablespoon |
coriander seeds
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
allspice
ground |
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
basil
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 ½ | cups |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
butternut squash
skinned, seeded |
*
|
| 43.3 | ml/g |
butter
|
|
| 1 | medium |
sweet red bell peppers
seeded, chopped |
|
| 1 | each |
zucchini
sliced into rounds |
|
| 473 | ml |
corn kernels, canned
whole, frozen, thawed |
|
| 473 | ml |
tomatoes
skinned, chopped |
|
| 7.5 | ml |
coriander seeds
|
|
| 1.3 | ml |
ginger
ground |
|
| 1.3 | ml |
allspice
ground |
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
basil
dried |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 355 | ml |
cheddar cheese
grated |
|
Directions
Sauté squash in butter for 3 minutes in a saucepan.
Add bell pepper, zucchini, corn and tomatoes with all seasonings and sauté 2 to 3 minutes longer.
Transfer the mix to a deep oiled casserole dish and covere with grated cheese.
Bake at 350℉ (180℃). for 25 to 30 minutes.
