Sauteed Squash
I really like to sauté squash until they are caramelized, you may want to serve them el dente. Suit yourself.
6 medium tender squash, sliced 1/4 inch
1 large onion, thinly sliced
3 tablespoons butter or bacon drippings
Melt butter or drippings in a large heavy frying pan with a top; add onions and cook until translucent, increase heat; add squash and stir to cover with butter and the temperature has come back up. Lower the heat again to medium and cook slowly until all of the juice has evaporated and the squash has begun to brown. Season lightly with salt and pepper. If squash have large seeds in them, remove the seeds before slicing. Tender squash will cook fairly quickly but older squash will need to be cooked cover for a while until they break down and release their juices. Then remove the top and continue.