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Corn Squash Casserole

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

35 min

Ready

45 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups butternut squash
skinned, seeded
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1 ½ ounces butter
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1 medium sweet red bell peppers
seeded, chopped
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1 each zucchini
sliced into rounds
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2 cups corn kernels, canned
whole, frozen, thawed
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2 cups tomatoes
skinned, chopped
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½ tablespoon coriander seeds
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¼ teaspoon ginger
ground
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¼ teaspoon allspice
ground
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½ teaspoon thyme
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½ teaspoon basil
dried
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1 x salt and black pepper
to taste
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1 ½ cups cheddar cheese
grated
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Ingredients

Amount Measure Ingredient Features
473 ml butternut squash
skinned, seeded
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43.3 ml/g butter
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1 medium sweet red bell peppers
seeded, chopped
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1 each zucchini
sliced into rounds
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473 ml corn kernels, canned
whole, frozen, thawed
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473 ml tomatoes
skinned, chopped
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7.5 ml coriander seeds
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1.3 ml ginger
ground
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1.3 ml allspice
ground
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2.5 ml thyme
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2.5 ml basil
dried
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1 x salt and black pepper
to taste
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355 ml cheddar cheese
grated
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 25756% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 389mg 16%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 21g
Vitamin A 186% Vitamin C 82%
Calcium 25% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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