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1
Peel, seed and cut squash into bite-sized cubes.
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2
Trim beans; cut into 1 inch lengths.
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3
Remove husks and silk from corn; cut off kernels.
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4
In large heavy saucepan, combine water and squash; cover and bring to boil.
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5
Reduce heat to low and simmer for 15 minutes or just until squash begins to soften, adding more water if necessary.
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6
Add beans and cook for 5 to 8 minutes or until bright green but still tendercrisp.
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7
Add corn, butter, salt, and pepper to taste, adding a little more water if necessary.
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8
Cook, covered, for 3 to 5 minutes or until vegetables are tender and liquid has been absorbed.
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9
Taste and adjust seasoning if necessary.
