Winter and Summer Squash Casserole

1/2 lg. butternut squash - peeled

3 sweet potatoes - scrubbed, not peeled

2 med.-lg. zucchini

1 med. onion - sliced

1 red pepper - sliced

8 oz. sour cream

3-4 oz. tomato pesto

1-2 t granulated roasted garlic

2 c fresh chopped tomatoes

fresh ground pepper and sea salt
chili-lime seasoning

Spiral slice the first 3 vegetables into a medium roasting pan.  Add the sliced onion and pepper.  In a medium size bowl, combine the remaining 6 ingredients, pour over the vegetables, mixing everything together gently.  Bake covered 15-20 minutes at 350° then check for doneness.  There should still be a little crunch to the squash.  At this point, you can serve as is, or sprinkle on some parmesan bread crumbs and place under the broiler a few minutes to brown the top. . .Lin