Dilled Yellow Squash

2 ½ pounds yellow squash

1 large sweet onion

4 tablespoon unsalted butter

⅓ cup fresh dill, chopped

Salt and freshly ground black pepper

Wash and trim squash and slice it into pieces about ⅓ inch thick.

Remove outer skin from onion and cut lengthwise in half.

Cut each half into slices.

Melt the butter in a heavy frying pan and sauté the sliced squash and onion over medium heat, until crisp tender.

Stir in dill; season to taste with salt and pepper.

Reduce heat, cover and cook 5 minutes. Serve immediately.

Recipe as printed in the Herb Companion, March 2010