Corn Squash Casserole

Ingredients

450 gr butternut squash skin
40 gr butter
3/8 stick
1 bell pepper seeded
1 slice zucchini rounds
6 long
300 gr kernel corn
300 gr tomatoes skinned
3 gr coriander seed
1 gr ginger
1 gr allspice
1 gr thyme
170 gr cheddar cheese

Instructions

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 180ºC or 25 to 30 minutes. Makes 3 main dish servings or 6 side dishes.