Recipe for Corn Squash Casserole 
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Yield:
3 Servings
Ingredients:
Amount Ingredient
2 cup Butternut squash, skin & seeds removed
1/2 oz Butter, 1/3 stick
1 med Red bell pepper, seeded and chopped
1 x Zucchini, sliced into rounds
About 6 inches long
2 cup Sweet corn kernels
2 cup Chopped tomatoes, skinned
1/2 tbl 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
Instructions:
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.

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.

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