Summertime Squash and Potatoes

Do you have a TON of these? Well, I do, thanks to my parents. My own garden is not a happy one this year, but if yours is, and you need to get rid of some of these, a very memorable summertime meal when I was growing up was Dad's Squash and Potatoes. He made it a lot when I lived at home and I know he still makes it (I saw the leftovers in the fridge the last time I was there). He has passed on his love of doctored up, buttered up garden veggies to me, so I thought I'd pass it on to you. And if you are a sibling, maybe this will remind you of nice summer nights at Home.

Squash and Potatoes

one large crookneck squash (zucchini would work as well, maybe others would, too)

2-3 potatoes

1 onion

4 Tbsp butter or margarine

salt and pepper to taste

Wash and cut up the squash, potatoes and onions into thin slices (maybe a quarter of an inch?). Try to get them all the same so they will cook equally.

In a large frying pan, melt the butter. Add veggie slices and salt and pepper. Now here is a tip on the salt and pepper. I didn't measure, but I added A LOT of both. In fact, I had three year old Soux-Chef Ryan helping me add the pepper and I got a little worried that he added way too much. But no, it was perfect. And it really seemed like too much pepper. By "a lot" I mean that pretty much your veggies will taste like butter, salt, pepper and a hint of vegetables by the time you are through. Mmmm.

Cover and cook over medium heat, stirring occasionally, for 20-30 minutes or until vegetables are cooked through. I served mine with cut up chicken in a mesquite spice with bread and homemade apricot jam. I love summer nights!