Basic information

Name: Sauteed crookneck squash

Yield: 6

Categories vegetables



 2 1/2 lb
 Crookneck squash
 1/4 c
 1/2 tsp
 1/2 c
 Water chestnuts; finely chop
 1 tsp
 1 Tbs
 Olive oil
 Onion; medium, chopped fine


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 sliced 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"