Squash Continental

In a large skillet over moderate heat, saute onion in butter. Remove onion and set aside.

Cut 8 small zucchini squash into 1/2-inch rounds.

Saute in skillet with remaining butter.

Add water, salt and pepper.

Cook covered with tight-fitting lid for 6 to 8 minutes;

add onion.

Blend in with a fork.

Do not overcook as squash becomes soggy and loses it shape.