Ingredients
- 3 squash (Mexican gray squash)
- 1/2 teaspoon kosher salt
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk (or half & half)
- 1 ounce monterey jack cheese, shredded
- 1/2 ounce queso fresco, crumbled
How to Make
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Step 1: Chop squash, but don't peel it. Bring to a boil with salt.
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Step 2: Meanwhile, make bechamel (white sauce) in a separate skillet over medium heat by melting butter, whisking in flour and cooking til golden, then whisking in milk a little at a time until thick. Stir cheese into sauce.
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Step 3: Once squash comes to a boil, it should be tender, drain well.
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Step 4: Gently stir squash into sauce.
We hope you enjoy this recipe!
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