Instructions: To make squash puree, bake the whole squash at 450F until soft, about one hour, or cut in 2-inch chunks and pressure cook for 5 minutes with one cup water, or boil squash until done. Remove skin and seeds. Mash and measure.

Heat oil, and saute onion, pepper, and garlic. Add remaining ingredients and mix well. When mixture is heated through, spoon into oiled 1-quart casserole or pie pan, and bake covered for 1/2 hour at 350F, then uncover and bake for another 1/2 hour.

NOTES : "Green" corn is another name for fresh corn off the cob. This dish uses both fresh and dried corn (cornflour) in a combination that has a wonderful flavor and texture.

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