Squash, at least 3 descent sized ones, sliced
egg, 1 or 2 depending on how much or how little squash you make
2 tablespoons butter
Melt butter in a large, tall sided skillet over medium to medium-high heat. Add onion and squash. Be patient for the next 15-20 minutes. Stir occasionally. Usually during the first 10 minutes I put the lid on the pan and just take it off to stir. If there's a lot of liquid, I take the lid off sooner. You're waiting for the squash to cook and start to fall apart. After 20 minutes the squash should start to brown. If not, turn up the heat and wait for it to brown some. Meanwhile, beat the egg (or eggs if you used a lot of squash). Once squash is party golden brown, pour the egg on top of the squash. Stir until egg is cooked. Add salt and pepper to taste. I do recommend using more squash than you think you'll need because it does cook down quite a bit! Often the squash and onions in the beginning barely fit in my skillet, but it cooks way down and it quite easy to stir after a few minutes. Squash and eggs sounds weird to some people, but if you like squash you'll love this!