*  Exported from  MasterCook  *

                          Corn Squash Casserole

Recipe By     : Annabel Perkins - Vegetarian Food for All
Serving Size  : 3    Preparation Time :0:00
Categories    : Vegetables                       Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          butternut squash -- skin & seeds removed
   1 1/2  ounces        butter -- 1/3 stick
   1      medium        red bell pepper -- seeded and chopped
   1                    zucchini -- sliced into rounds
                        about 6 inches long
   2      cups          whole kernel corn, frozen -- thawed
   2      cups          chopped tomatoes -- skinned
     1/2  tablespoon    coriander seed
     1/4  teaspoon      ground ginger
     1/4  teaspoon      ground allspice
     1/2  teaspoon      thyme
     1/2  teaspoon      dried basil
                        salt and pepper -- to taste
   1 1/2  cups          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.





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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.