Peanutty Squash

8 To 9 squash, thinly sliced

2 c Medium white sauce

-- (recipe on cornstarch -- box) 4 tb Grated cheese

1 c Crushed, unsalted peanuts

Boil squash in a small amount of salted water for 5 minutes; drain. Put a layer of squash in a buttered casserole dish. Spread with white sauce and sprinkle with cheese and peanuts. Repeat layers, ending with peanuts. Bake at 350 F. for 1 hour. From vegan.zip at Michelle Stewart`s SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned.