4 c. summer squash, sliced 1/4 inch thick
2 tbsp. butter
1 tbsp. corn oil
1/3 c. chopped onion
1 clove garlic, diced
3 tbsp. flour
1 1/2 c. warm milk
1 c. grated sharp Jack cheese
1 to 3 chopped jalapeno peppers

Preheat oven to 350 degrees. Grease an 8 inch square casserole dish. Boil squash 2 to 3 minutes. Drain and spread in casserole.

Heat butter and oil in saucepan over medium heat. Saute onion until limp. Add garlic and saute 2 minutes. Whisk in flour, stirring constantly. Whisk in milk. Stir constantly until thick and bubbly. Remove from heat. Stir in cheese and jalapenos. Pour sauce onto squash in casserole. Bake uncovered for 20 minutes. Serves 4 to 6.