2 lbs. squash (delicate, butternut or acorn), peel and cut to ¼-inch thick slices

Preheat oven to 375 F

Steam squash for 5 minutes

While the squash is steaming, in a small saucepan, heat butter/olive oil over medium heat. Add onions and garlic and while stirring cook for 1 minute. Add ¼ cup of water, cover and cook for 5 minutes

Add chili powder, cumin and jalapeno and mix. Stir in tomatoes, cover and cook for 3 minutes

In a large bowl, mix everything except ½ cup of cheese. Pour mixture into a medium sized casserole dish and sprinkle with remaining cheese