Buttered Summer Squash

Tis the season for dropping summer squash unexpectedly on people’s doorways. I do so wish that would happen at our house since the garden didn’t happen this year. This simple preparation really showcases the flavor and pure summery-ness of the fresh squash. Give it a try. Retro it is, but fancy doesn’t always improve taste!
Any variety of summer squash (Butternut, Patty Pan, yellow Crookneck, Zucchini, etc.) may be cooked by this method. Allow 2 lbs. for 5 servings. Choose young, tender squash; it should be easy to pierce the skin with the thumb nail. Wash thoroughly and cut into slices ½-inch thick. Do not pare off skin and do not remove seeds. If squash is mature and therefore tougher, it may be necessary to peel thinly and remove the large seeds. Measure 3 or 4 tablespoons butter into a 3-qt saucepan. Heat until melted, then add squash. Add salt, allowing about ¼ teaspoon to each pound of squash. Cover pan and cook gently until tender, about 6 minutes for young squash. Remove cover, add a dash of pepper if desired and serve immediately. From the Modern Family Cookbook

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