Ingredients

• 6 tablespoons (3/4 stick) butter
• 1 1/2 cups finely chopped white onion
• 1 1/2 tablespoons minced garlic
• 2 3/4 poundschayote squash, peeled, pitted, cut crosswise into 1/4-inch slices
• 18 ounces zucchini, cut crosswise into 1/4-inch slices
• 14 ounces yellow crookneck squash, cut crosswise into 1/4-inch slices
• 3 tablespoons chopped chives
• 3 tablespoons chopped fresh cilantro

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Instructions

1. Melt butter in large pot over medium heat. Add onion and garlic; sauté 2 minutes. Add all squash. Reduce heat to medium-low. Cover; cook until just tender, stirring occasionally, about 25 minutes. Mix in herbs. Season with salt and pepper.