Corn Squash Casserole

This casserole is a celebration of color. Orange butternut squash, green zucchini, red bell pepper, golden corn, and ruby tomatoes all come together in one dish under a thick layer of bubbling cheddar.

The spice blend is what sets it apart from the usual veggie bake. Coriander seeds, ground ginger, allspice, thyme, and basil create a warmth that leans almost autumnal, playing beautifully against the natural sweetness of the squash and corn.

A quick saute in butter gets everything started before the casserole goes into the oven. Forty-five minutes, start to finish.

Kitchen Tips

• Cut the butternut squash into pieces similar in size to the zucchini rounds so everything cooks at the same rate.
• Skin and chop the tomatoes so they break down into a natural sauce during baking instead of releasing watery liquid.
• Grate the cheddar yourself off the block. Pre-shredded cheese has anti-caking agents that prevent smooth melting.
• This works as a main dish for vegetarians or a hearty side alongside roasted chicken or pork.