3 med. yellow squash (2 lbs.)
1/2 c. chopped onion
1/4 c. water
1 tsp. salt
1/4 tsp. pepper
3 tbsp. butter
1 c. herb-seasoned croutons
1/2 c. grated cheddar cheese

Wash squash; trim ends and slice 1/4 inch thick. Place in skillet with onion, water, salt and pepper; cover. Cook, stirring once or twice until just tender, 10-12 minutes; drain. Season with 1 tablespoon butter.

Meanwhile, melt 2 tablespoons butter in small skillet. Stir in croutons. Heat over very low heat. Spoon squash into serving bowl. Top with croutons and cheese. Makes 6 servings.