Irma Gremillion, of Lake Village, Ark., sent me this squash and cheese recipe her son, Tim, received from a friend who is gluten intolerant.
Once baked, it tastes like mac and cheese but without the macaroni.
Gremillion’s grandchildren ask for the dish when they visit her.
For the dish, yellow squash is diced and sautéed in olive oil until it’s tender, then it’s layered with cheese and topped with a creamy sauce.
Corinne Cook is a columnist for The Advocate. Reach her at email@example.com