For speed and easy cleanup, cook your family's favorite winter vegetables in the microwave oven. This casserole combines the favorite flavor of scalloped corn with the creaminess of squash. You can mix and cook the whole dish in the same microwave-safe casserole. Total cooking time is about 16 minutes.

SQUASH-CORN CASSEROLEOne 1-pound butternut squash

2 tablespoons water

1/2 cup chopped onion

1/2 cup chopped green pepper

2 tablespoons margarine or butter

One 17-ounce can cream-style corn

1 cup coarsely crushed rich round crackers (21 crackers)

1/2 cup shredded American cheese

2 tablespoons chopped pimiento

1/4 cup chopped pecans Halve squash lengthwise and crosswise. Scoop out seeds and membrane. In a 11/2-quart microwave-safe casserole place squash pieces and water. Cook, covered, on 100 percent power (high) for 9 to 11 minutes or until squash is tender, rearranging once. Drain squash and casserole. Scoop out and mash pulp.

In the 11/2-quart casserole cook onion and green pepper in margarine, covered, on high for 2 to 3 minutes or until just tender. Stir in mashed squash, corn, crushed crackers, cheese and pimiento. Cook, covered, on high for 41/2 to 61/2 minutes or until hot, stirring once. Sprinkle with chopped nuts. Makes 6 servings.

Nutrition information per serving: 243 cal., 5 g pro., 30 g carb., 13 g fat, 10 mg chol., 497 mg sodium. U.S. RDA: 58 percent vit. A, 40 percent vit. C, 15 percent thiamine, 11 percent riboflavin, 14 percent niacin, 13 percent calcium.