Categories: Vegetables 
      Yield: 6 servings 
  
  2 1/2 lb Crookneck squash                  1/2 c  Water chestnuts; finely chop 
    1/4 c  Butter                              1 ts Salt 
      1 tb Olive oil                         1/2 ts Pepper 
      1    Onion; medium, chopped fine     
  
    Wash and scrape squash.  Slice thinly into a bowl and set aside. 
    In a large skillet, heat butter and olive oil.  Add onion and saute until 
  limp.  Add the water chestnuts and continue cooking at low heat until 
  chestnuts appear golden. Add sliced squash and seasonings and stir to mix 
  thoroughly with the saute.  Cover and cook on low heat 15 to 20 minutes, or 
  until squash is tender. 
    From:  "Clarita's Cocina"