Skillet Summer Squash

1. 1

   Choose young tender squash; it should be easily pierced with thumbnail.

2. 2

   Wash thoroughly and cut into half-inch crosswise slices, without removing skin.

3. 3

   Place butter in skillet.

4. 4

   Melt and add squash, onions, bell pepper, salt and pepper.

5. 5

   Cover tightly and cook moderately fast for 2 minutes.

6. 6

   Check to see if enough liquid has formed to keep from sticking.

7. 7

   If so, stir and cover; continue cooking for 4 minutes.

8. 8

   Uncover and continue cooking until most of liquid has evaporated, stirring occasionally to keep from sticking.

9. 9

   You may use all yellow squash.

* Per serving · 4 servings · Values may vary.

No additional tips available.