Corn Squash Casserole Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Butternut squash, skin &
Seeds removed,
1 1/2 ounce: Butter, 1/3 stick
1 medium: Red bell pepper, seeded
And chopped,
1: Zucchini, sliced into
Rounds,
About 6 inches long,
2 cup: Sweet corn kernels,
2 cup: Chopped tomatoes, skinned
1/2 tbsp: Coriander seed,
1/4 tsp: Ground ginger,
1/4 tsp: Ground allspice,
1/2 tsp: Thyme,
1/2 tsp: Dried basil,
Salt and pepper, to taste
1 1/2 cup: Grated cheddar cheese,
Directions:
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.
Recipe By : Annabel Perkins - Vegetarian Food for All
Source from luhu.jp
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.
Recipe By : Annabel Perkins - Vegetarian Food for All
Source from luhu.jp