• 2 pounds yellow crookneck squash
  • 1 medium onion, chopped
  • 1 cup water
  • 1/2 stick butter or margarine
  • Salt and pepper
  • 1/2 to 3/4 cup milk


  1. Add butter or margarine to a large skillet over low heat. Cut up squash. Don't peel; just quarter lengthwise and then slice in about 1/4-inch pieces and add to a skillet along with onion, water and butter or margarine and salt and pepper. Cook until tender. You may want to cover the skillet.
  2. When the vegetables are tender and the water has cooked away, add milk and cook down until it becomes "curdy."