6 c. (about 2 lbs.) cubed or sliced
Summer or zucchini squash
1/4 c. water
2 tbsp. butter
1/2 tsp. salt
Dash pepper
1 tbsp. grated Parmesan cheese

In medium saucepan, cook squash, cover in water for 7 to 10 minutes until tender. Drain well. Add remaining ingredients. Toss lightly to mix well. Serve hot. Makes 6 servings.