By Vermont Valley Community Farm
From Asparagus to Zucchini

Ingredients:
6 medium crookneck squash
3 tablespoons butter
2 medium onions, sliced into rounds
1 red bell pepper, cut into strips
1 larger green bell pepper, cut into strips
3 Tablespoons of brown sugar (optional)
3 tablespoons flour
1 quart tomatoes, quartered
Salt and pepper
¼ pound sharp cheese, grated

Directions:
Steam or blanch squash until barely tender; drain. Melt butter in a large skillet, add onions and pepper strips, and saute until wilted. Sprinkle brown sugar over mixture; add flour, stirring gently. Stir in tomatoes; simmer a few minutes. Heat oven to 350 degrees. Butter a baking dish. Layer half the squash in baking dish, top with half tomato mixture. Repeat layers. Season with salt and pepper; top with cheese. Bake 30 minutes, until cheese in browned.