Why a straight-neck squash? It seems that people are very opinionated when it comes to choosing between straight-neck and crooked neck squash. Personally I prefer the straight neck, because pound for pound, the crook neck doesn't yield as much usable squash. I usually sauté' squash with onion in a small amount of olive oil. Hardly any water is needed as the squash release a lot of water while they cook. Here's how to sauté squash.

• Wash squash, and cut both ends off while washing
• Cut squash crosswise to make circles
• Cover bottom of skillet with Olive Oil
• Add sliced squash, along with salt, pepper, and a little sugar to taste
• Cube Vidalia sweet onion over top of squash
• Cover and simmer until tender
• Remove lid, and turn using a spatula; this keeps it from getting mushy
• Keep lid off and cook until all liquid is out, and it browns just slightly on bottom.

This is probably one of the more common ways to cook squash, but it is delicious raw in salads, or as an appetizer on a veggie tray. If you enjoy fried squash, here's a delicious way to do it.

maw