Cut squash into 3” strips. Scatter in a tray and steam until tender.

In a blinder, add cream of corn and milk (or whipping cream). Blend to liquid consistency then drain and discard any solids. Transfer liquid to stove and bring to boil. Stir to prevent burning.

In a separate pan melt butter in canola oil. Slowly add baking flour until it turns to cookie dough consistency. Transfer dough into blender and add milk. Liquefy. Stir into cream of corn liquid and bring to boil to create the sauce.

Remove squash from steamer and pour the sauce over the squash. Add heavy whipping cream and cheese on top. Bake until the cheese melts. Serve.