Title: Peanutty squash
 Categories: Casseroles, Grains, Vegetables, Vegetarian
      Yield: 1 Casserole
 
      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.