Place a large heavy skillet on stove on high heat. Put in 1/8" of peanut oil. Meanwhile, slice squash (any kind) approximately 1/5" thick. Coat on both sides with buttermilk. Then coat each side in a mixture of 2/3 measure cornmeal and 1/3 measure flour into which salt and pepper has been added. Place in hot skillet (may need to reduce heat a little but pan needs to be pretty hot so squash will cook quickly). When squash has browned on one side, take fork and flip it over. When second side is browned, take out with the fork and place on a plate that has at least 3 layers of paper towels on it. Cover with 3 more, using those for second batch. Continue frying until you have enough fried to serve.