My Grandma's Summer Squash

This is a recipe that my grandmother makes whenever her summer squash plant in the garden has a big harvest.  In July and August, that means almost nightly.  The recipe is simple enough, but first timers are consistently wow-ed.  It is best to choose yellow summer squash as fresh as possible - out of the garden is best, but we have been known to pick up a few from uhm, Trader Joe's, and the results have still been tasty.  You shouldn't need to peel the squash, as yellow summer squash have a delicate and unobtrusive skin, but some varieties have a knobby, warty skin - these you can peel for your own peace of mind, but if you don't no one will notice. 

Measurements are irritatingly vague, I'm sorry. 

1 lb (or more, or less - a good rule of thumb is two medium-sized squash per person) yellow squash

3-4 cloves garlic, chopped coarse

Generous dash of salt (I like to use kosher)

Butter to taste

Halve your squash lengthwise, remove ends, and remove seeds with a spoon (try using a grapefruit spoon).  It's okay to leave some of the seeds, just make sure you are rid of the stringy part. Dice squash into bite-sized pieces.

Place squash and garlic in a saucepan and add water to the pan until it is at 2/3 the level of your squash.  Bring to boil and then adjust heat to bring the squash to a low simmer.  Add salt and cook until the squash is almost falling apart (about twenty minutes).  

Drain any excess water, add a dab of butter, and return to heat until butter melts.  I typically add no more than 1 tablespoon of butter, but my grandma uses about 4 tablespoons.  Taste for salt and serve immediately.