Do not substitute oil for butter. Yellow crookneck squash cooked on its own in anything but butter ends up with a strong odor and taste of garbage.

YELLOW SUMMER SQUASH SAUTÉ

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.

Serves 2

http://macheads2.net/recipes/YellowSummerSquashSaute.html