Squash with Cheese Sauce
|Milk||1⁄2 Cup (8 tbs)|
|Cornstarch||1 1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Cooking oil||1 Tablespoon|
|Butternut squash||1 Pound, peeled and cut into 3/4-inch pieces to make 2 cups|
|Leek||1 , thinly sliced to make 3/4 cups|
|Processed swiss cheese slice/American cheese slice||2 Ounce, torn into small pieces (2 Slices)|
For sauce, stir together milk, cornstarch, thyme, and pepper.
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.
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.