Squash with Cheese Sauce Recipe
Ingredients
| Milk | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 1/2 Teaspoon | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
| Butternut squash | 1 pound | |
| 1 leek, thinly sliced (3/4 cup) | ||
| Processed cheese slice | 2 | |
Directions
For sauce, stir together milk, cornstarch, thyme, and pepper.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry squash in hot oil for 2 minutes.
Add leek; stir-fry about 1 Va minutes or till vegetables are crisp-tender.
Push vegetables from center of the wok or skillet.
Reduce heat.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in vegetables to coat with sauce.
Remove from heat.
Stir in Swiss or American cheese till melted.
Serve immediately.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry squash in hot oil for 2 minutes.
Add leek; stir-fry about 1 Va minutes or till vegetables are crisp-tender.
Push vegetables from center of the wok or skillet.
Reduce heat.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in vegetables to coat with sauce.
Remove from heat.
Stir in Swiss or American cheese till melted.
Serve immediately.
Chef
