Creamy Summer Squash

Makes 4 servings

Ingredients

  • 4 yellow-skinned summer squash
  • 2 T butter
  • 1 tsp. dry oregano or 1 T fresh
  • 1/4 tsp. cayenne pepper (optional)
  • Salt and pepper, to taste
  • 1/4 C half-and-half
  • 1/2 C finely grated sharp Cheddar cheese

Directions

  1. Cut the squash into pieces about 2 inches long and -*1/4- to -*1/2-inch thick. Don't be too obsessive about this; you just want long, thin sticks.
  2. Melt butter in a wide skillet over high heat. When it begins to foam and bubble, add the squash, oregano, cayenne, salt and pepper, and cook, stirring occasionally, about 5 to 10 minutes, until some of the squash pieces are beginning to brown.
  3. Add the half-and-half, simmer a minute or so, then remove from heat and stir in the cheese. Serve immediately.
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