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Squash With Cheese Sauce

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Ingredients
  Milk 1⁄2 Cup (8 tbs)
  Cornstarch 1 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  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)
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Melted
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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