2 c. broccoli flowerettes
4 tsp. safflower oil
1 shallot, finely chopped
1 yellow squash, halved, seeded & the flesh grated
1/3 c. dry vermouth
2 tbsp. flour
1/2 c. low-fat milk
1 oz. Cheddar cheese, grated (about 1/4 c.)
1/8 tsp. salt
4 sheets phyllo dough (about 1 1/2 oz.)
1/2 c. mushrooms