4-6 small yellow (summer) squash, thinly sliced
1 medium onion, chopped
1/2 teaspoon salt
1 cup chicken broth
In a large deep skillet, brown the onion in a tablespoon of butter. Add sliced squash and salt to onions and cook at medium heat stirring frequently until squash starts to soften up. Add the cup of chicken broth, cover, and simmer for 15-20 minutes, stirring occasionally. If it gets too dry, add a bit of water or broth to the pot. Squash should be very soft and starting to disintegrate when it is done.