*  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.