Recipe - Sauteed Crookneck Squash

2 One half pound Crookneck squash
One fourth cup Butter
1 tablespoon Olive oil
1 Onion; medium, chopped fine
One half cup Water chestnuts; finely chop
1 teaspoon Salt
One half teaspoon Pepper

Wash and scrape squash. Slice thinly into a bowl and set aside.
In a large skillet, heat butter and olive oil. Add onion and saute until
limp. Add the water chestnuts and continue cooking at low heat until
chestnuts appear golden. Add cut or sliced up squash and seasonings and stir to mix
thoroughly with the saute. Cover and cook on low heat 15 to 20 minutes, or
until squash is tender.
From: "Clarita's Cocina"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini