Italian Squash and Tomatoes



Cut off the stem and bud of the squash. Slice the squash length-wise and then repeat to make four quarters. Then, slice it about an inch thick.

Heat skillet over medium-high heat and then add the olive oil and butter.

Toss the squash into the pan with the hot butter and olive oil. Add seasonings.

Allow the squash to soften slightly, stirring gently but not often.

When your squash is beginning to get tender, add the tomatoes and stir gently. Allow to cook for just two minutes more. Over-cooking will cause your tomatoes to burst.

Taste and adjust seasonings, adding more salt and pepper if necessary. Serve immediately.