Anasazi Scramble with Mild Red Chile Sauce

Prepare red chili sauce: Mix chili powder with 1 1/2 cups cold water. Heat oil in a med hot skillet, add flour and whisk together to make a roux. Cook over medium heat 3-5 minutes until blonde in color. Add chili mixture to hot skillet, whisking contantly until liquid has incorporated. Add more water if needed to your desired consistency. Salt to taste. Lower heat to simmer, cover, whisk occasionally. For eggs: Heat oil in non stick skillet over med heat, add squash, corn and onion and saute until corn is lighlty browned. Scramble eggs with milk and pour over vegetables, lift eggs with a rubber spatula cooking until eggs are set to your preference. Salt and pepper to taste. Top with cheese if desired. Plate eggs and garnish with avocado and tomato slices. Serve chili sauce on the side. Eggs may be wrapped in a tortilla to make an excellent breakfast burrito with the desired garnishes.