6 summer, crookneck or zucchini squash (or a mixture of all)
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. butter
1 onion, chopped
1/2 c. zinfandel or other red table wine
1 (8 oz.) can tomato sauce
1 (4 oz.) can mushrooms, drained, or about 12 mushrooms, sliced and sauteed

Wash squash. Cut into cubes. In large saucepan, combine squash with all remaining ingredients. Simmer slowly until squash is tender, about 10 minutes.