Recipe by Charlotte J
All the neighbors call my DD to have her tend their garden while they are on vacation. Last night she brought home crookneck squash while tending the 3rd garden. I went on the net to for recipes and found this one from"Healthy recipes for kids". These are like cheesy mashed potatoes.
- 1 lb jicama, peeled and cubed
- 1 lb crookneck yellow squash, peeled, seeds removed, and diced
- 1 tablespoon sunflower oil
- 1 onion, chopped
- 1 teaspoon chervil, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄3 cup half-and-half cream
- 1 tablespoon butter
- 2 tablespoons all-purpose flour, sifted
- 1 cup milk
- 1 1⁄2 cups jarlsberg cheese, grated
Directions See How It's Made
- Preheat oven to 375 degrees.
- Boil jicamas and crookneck squash until tender, about 15 minutes.
- Heat the sunflower oil in a pan.
- Saute onion for 3 minutes until soft and set aside.
- In a second pan, melt butter.
- Add enough flour to make a thick paste.
- Add enough milk, slowly, to make a smooth, runny sauce.
- Add salt and pepper.
- Set aside.
- Drain jicamas and squash and place in a large bowl.
- Add onion, oil, chervil, and cream to the jicamas and squash.
- Add salt and pepper to taste.
- Mash well until smooth. Set aside.
- Heat sauce on medium heat until thickened, stirring constantly.
- Remove from heat and stir in Jarlsberg cheese, which will melt.
- Spray a casserole dish with cooking spray (or grease).
- Spoon the jicama and squash mixture into the casserole and pour the cheese sauce on top.
- Bake for 20 minutes at 275 degrees.