6 c. butternut squash cubes
1/2 c. chopped onion
1 c. shredded carrots
1 c. chopped celery
1/2 c. butter
1 1/2 c. bread crumbs
1 tsp. crushed basil leaves
1 tsp. crushed thyme
1 tbsp. Accent
1/2 tsp. salt
1/4 tsp. pepper

SAUCE:

2 c. yogurt
1/4 c. vegetable oil
1/3 c. grated Monterey Jack cheese
1/2 tsp. salt
1 egg, beaten
1/4 c. chopped fresh chives or green onions

Place squash cubes in a steamer, putting 1" or 1 1/2" of water in the bottom of the steamer. Cover and bring to a boil. Turn back heat and simmer until tender, about 20 minutes. Strain. In a separate saucepan, saute onions, carrots and celery in butter until tender. Add bread crumbs, basil, thyme, Accent, salt and pepper, making a stuffing. Put a layer of squash in the bottom of a greased 2 quart casserole dish. Place stuffing on top, then rest of the squash.

Make the sauce by stirring yogurt, oil, grated cheese and salt together and place over low heat until cheese melts. Stir a little of the hot sauce into the beaten egg, then add the egg mixture slowly to the hot sauce to prevent curdling. Add chives, pour yogurt sauce over the squash. Bake at 350 degrees for 30 minutes. Yield: 8 servings.