Corn Squash Casserole

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.