Yield: approximately 4 servings

6 medium yellow crookneck squash
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 tablespoon chopped fresh dill


1. Using a vegetable peeler, shave squash into ribbons, discarding seeds and core. Set aside.

2. In a large nonstick skillet, heat olive oil and butter over medium-high heat. Add squash, lemon juice, salt, and pepper. Cook, stirring occasionally, until tender, approximately 5 minutes. Remove from heat. Add dill, tossing gently to combine. Serve immediately.