Scrub the squash and dry. Trim and then slice thickly.
Melt butter in frying pan (with cover). Add squash slices, salt, and pepper. Toss to coat squash with the melted butter. Cover and cook, shaking the pan now and then, for about 5 to 10 minutes.
Don’t overcook. The squash flesh should be just translucent, but the skin will retain a certain firmness.