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Yellow Summer Squash
 

2 to 3 lbs. yellow summer squash, sliced 1 c chopped onion 1 c water ½ t salt ¼ c butter or margarine pepper to taste Combine first 4 ingredients in a large saucepan and bring to a boil. Reduce heat to medium; cook, uncovered 15 to 20 minutes or until squash is tender, stirring frequently. Drain well in a colander; transfer to a bowl, and use a potato masher to mash coarsely with the butter and pepper. 4 servings

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.