Corn Squash Casserole

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Servings: 3 Difficulty: Intermediate
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A comforting baked medley of sweet corn, tender squash, and savory spices topped with melted cheese.
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This Corn Squash Casserole is a hearty, oven-baked dish that brings the warmth of autumn to your dinner table. It combines the natural sweetness of butternut squash and sweet corn kernels with the vibrant crunch of red bell peppers and zucchini. The vegetables are sautéed with aromatic spices like coriander, ginger, and allspice, creating a rich, savory flavor profile. Topped with a layer of grated cheddar cheese, it bakes into a golden, bubbling masterpiece. Perfect for weeknight suppers or potluck contributions, this casserole offers a satisfying balance of textures and tastes. It is simple to prepare using common pantry staples, making it a reliable favorite for busy cooks seeking a wholesome, vegetable-forward main course that the whole family will enjoy.

Corn Squash Casserole recipe image
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Corn Squash Casserole

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 3 Calories: 72.0

Description

This Corn Squash Casserole is a hearty, oven-baked dish that brings the warmth of autumn to your dinner table. It combines the natural sweetness of butternut squash and sweet corn kernels with the vibrant crunch of red bell peppers and zucchini. The vegetables are saut&# 195;©ed with aromatic spices like coriander, ginger, and allspice, creating a rich, savory flavor profile. Topped with a layer of grated cheddar cheese, it bakes into a golden, bubbling masterpiece. Perfect for weeknight suppers or potluck contributions, this casserole offers a satisfying balance of textures and tastes. It is simple to prepare using common pantry staples, making it a reliable favorite for busy cooks seeking a wholesome, vegetable-forward main course that the whole family will enjoy.

Ingredients

Directions

  1. Preheat the oven to 350 degrees Fahrenheit (177ðC).
  2. Melt the butter in a saucepan over medium heat.
  3. Add the butternut squash pieces and sauté for 3 minutes until slightly tender.
  4. Stir in the chopped red bell pepper, sliced zucchini, corn kernels, and tomatoes.
  5. Add the coriander seed, ground ginger, ground allspice, thyme, dried basil, salt, and pepper.
  6. Sauté the mixture for 2 to 3 minutes longer until vegetables are fragrant and slightly softened.
  7. Transfer the vegetable mixture to a deep oiled casserole dish.
  8. Sprinkle the grated cheddar cheese evenly over the top of the casserole.
  9. Bake uncovered for 25 to 30 minutes until the cheese is melted and bubbly.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 72.0kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 6.4mg1%
Total Carbohydrate 19.2g7%
Dietary Fiber 3.2g13%
Sugars 4.6g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, butternut, casserole, corn, international, main, sautéing, skin, squash, title, vegan, vegetables
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