Recipe for A Medley of Squash, Mushroom, Leek, and Guajillo Chile 
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Yield:
6
Ingredients:
Amount Ingredient
4 tbl olive oil, divided use
2 x cloves garlic, minced
3 x leeks, well washed, white
portion only, thinly sliced
2 x ribs celery, diced
3 med yellow crookneck squash, thinly sliced
1 x pimento, diced
1 cup sliced button mushrooms
1 x guajillo chile, crushed with seeds
2 tbl all-purpose flour
2 cup nonfat or low-fat milk
1 tbl chopped fresh parsley
1/2 cup grated nonfat or low-fat cheddar cheese
1/2 cup bread crumbs
2 tbl freshly grated Romano cheese
1/3 tsp New Mexico red chile powder
Instructions:
Instructions: Heat 2 tablespoons of the oil in a large frying pan and saute the garlic, leeks, celery, squash, and pimento for 5 minutes, stirring occasionally.

Stir in the mushrooms and chile and cook for 3 to 4 more minutes, then spoon into a 9 X 13-inch baking dish. Heat the remaining 2 tablespoons of oil and lightly brown the flour to make a roux. Stir in the milk and parsley (do not let the sauce thicken), and pour over the vegetables.

Preheat oven to 325 degrees. Sprinkle the cheddar cheese and bread crumbs on top of the vegetables. Mix together the Romano cheese and the red chile powder and sprinkle over the bread crumbs. Top with sliced almonds, if desired, and bake in a 325-degree oven for 30 minutes or until hot and bubbly

SERVING SUGGESTIONS: Serve as the focal point of a vegetarian dinner with fruit and crusty French bread, or as a side dish with turkey or ham for a special holiday meal,

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