8 to 10 young yellow crook-neck squash
5 or 6 green onions, chopped
1/2 cup butter
salt and black pepper
Wash the squash and cut the stems and bottoms off. Slice them into thin slices (about 1/4 inch thick).
In a skillet, brown the green onions in the butter, then add the squash plus pepper and salt to taste. Cook the squash over medium heat until it's a little brown and mushy (about 30 minutes). Stir occasionally.