Steve's Creamed Squash

• 2 lbs yellow squash
• 4 Tbs butter
• 2 Tbs flour
• ½ cup evaporated milk
• ½ cup heavy whipping cream
• ½ lemon
• ¼ tsp onion powder
• ¼ tsp white pepper
• salt

Discard ends of squash and slice squash into ¾" thick disks. In a large flat pan, sautée the squash in butter and a little water until slightly translucent. Remove squash from pan.

Add flour to the liquid in the pan and cook while stirring with a rubber spatula for 1 minute to make a roué. Slowly add evaporated milk and cream a little at a time, stirring thoroughly with a spatula each time until no lumps remain. (At this point, the cream sauce should be thicker than normal because later, as the squash continues to cook in the sauce, liquid from the squash will dilute the sauce.) Add lemon juice from ½ lemon, onion powder, white pepper, and salt to taste.

Carefully add cooked squash to cream sauce and cook for another few minutes until the squash is completely cooked. Stir very gently, being careful not to break up the squash pieces.