2 carrots (peel, cut into index finger sizes)
1 zucchini squash (cut into index finger sizes)
1 banana squash (cut into index finger sizes)
2 cloves garlic
1 pat butter
Salt

In saucepan, boil 2 cups water. Add salt and carrots first; cook for few minutes, then squash. Drain water almost completely. Add garlic, butter. Cover and simmer for 5 minutes on low heat. Serve warm as side dish. Yield: 4 servings.