3 tbsp. butter
1/3 c. slivered almonds
6 med.-sized patty pan, cut into lg. chunks, or crookneck, cut lengthwise into sticks
2 tbsp. olive oil
1 sm. onion, finely chopped
1/2 tsp. salt
1/8 tsp. pepper

In large frying pan, melt 1 tablespoon butter over medium heat. Add almonds and cook, stirring frequently until nuts are golden brown (about 6 minutes). Lift from pan with slotted spoon and set aside.

Add remaining butter and olive oil to frying pan; add squash, onion, salt and pepper; cook over medium high heat, turning frequently until squash is tender-crisp when pierced with a fork, but not brown (about 12 to 14 minutes). Spoon squash and onion into a serving dish; sprinkle with toasted almonds. Serves 6.