Cut up about 2 pounds yellow crookneck squash. Don't peel; just quarter lengthwise and then slice in about 1/4-inch pieces. Chop 1 medium onion. Add about 1 cup water, 1/2 stick margarine, salt and pepper. Cook in a skillet until tender. You may want to cover the skillet. When the vegetables are tender and the water has cooked away, add about 1/2 to 3/4 cup milk and cook down until it becomes "curdy."