Red Barn Cafe-

Life is hectic - Savor every Bite!

Friday, August 30, 2013

Sante Fe Squash Casserole

Making this tonight- using up just some of our bounty from the garden- zucchini and jalapenos!


4 Cups summer squash, sliced 1 /4 inch thick

2 Tbsp. Butter

1 Tbsp. olive oil

1 /3 Cup chopped onion

1 clove garlic, minced

3 Tbsp. Flour

One and half Cups warm milk

1 Cup grated Monterey Jack cheese, plus 1/4 cup to put on top, shredded

1-2 chopped jalapeno peppers, 

Preheat oven to 350 degrees. Butter an 8 inch casserole. Boil squash in water 2 to 3 minutes, until tender.  Drain and spread in casserole. Heat butter and oil in saucepan over medium heat. Saute onion and jalapenos until limp, about 3 min. Add garlic and saute 2 min more. Whisk in flour, making a roux, stirring constantly over low heat 2 to 3 min until flour is very pale gold. Whisk in milk, stir constantly until thick and bubbly, about 3 min. remove from heat, stir in cheese. Pour sauce over squash in casserole. Top with the 1/4 cup shredded cheese. Bake uncovered 28-30 minutes. Serves 6-8.

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