San Antonio Squash

By á-3915

Ingredients

• 4 cups summer yellow squash, sliced 1/4 inch thick
• 2 tbsp. butter
• 1 tbsp. corn oil
• 1/3 cup chopped onion
• 1 clove garlic, minced
• 3 tbsp. flour
• 1 1/2 cups warm milk
• 1 cup grated sharp Jack cheese
• 1 to 3 chopped jalapeno peppers, to taste

Preparation

Step 1

1. Preheat oven to 350 degrees. Butter an 8-inch-square casserole.

2. Boil squash in water 2-3 minutes, until slightly tender. Drain and spread in the casserole.

3. Heat butter and oil in saucepan over medium heat. Saute onion until limp, about 3 minutes. Add garlic and saute another 2 minutes. Whisk in flour, stirring constantly over medium-low heat 2-3 minutes until flour is very pale gold. Whisk in milk. Stir constantly until thick and bubbly, about 3 minutes. Remove from heat. Stir in cheese. Stir in jalapenos.

4. Pour sauce onto squash in casserole. Bake uncovered 20 minutes.