Squash with Milk

This is an old Hispanic family recipe handed down through generations.

Angie Moya of Fair Oaks, CA
Got Leche? Cook-Off Finalist

• 2 pounds Italian squash
• 1/2 medium onion, diced
• 1 tablespoon butter
• 1 pound frozen corn
• 1 cup milk
• 1/2 teaspoon garlic salt
• Salt, pepper to taste
• 2 or 3 jalapenos, chopped (optional)

Wash and dry Italian squash; slice 1/8 inch thick. Fry Italian squash and diced onion in 1 tablespoon of butter until the onion is transparent.

Add the corn, milk and garlic salt. Salt and pepper to taste. Cover and cook for 10 more minutes.

Serve with chopped jalapenos at table for individual preference.