Corn Squash Casserole

Ingredients

2 cups butternut squash skin
1 1/2 ounces butter
3/8 stick
1 bell pepper seeded
1 slice zucchini rounds
6 long
2 cups kernel corn
2 cups tomatoes skinned
1/2 tablespoon coriander seed
1/4 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon thyme
1 1/2 cups 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 350 degrees for 25 to 30 minutes. Makes 3 main dish servings or 6 side dishes.