Crooked neck summer squash does not taste nearly as funny as it looks. Mild and sweetly nutty, with a texture that is softer than carrots or apples, crooked neck summer squash is as versatile as it is delicious. You can cook squash using any method you like, though the less you do to it, the better. Start by choosing a squash that is bright yellow and slightly shiny, with a very firm texture. Prepare yellow squash last when using it as a side vegetable, because the fresher you serve it, the better it tastes.
Wash the crook neck summer squash thoroughly in lukewarm water.
Slice off the tip of the neck and the very edge of the base with a sharp knife. Discard those pieces.
Slice the squash into rounds, starting at the neck and working toward the base.
Cut the larger rounds into halves or quarters so that all pieces are about the same size as the smaller rounds.
Heat the olive oil and butter in the frying pan. Add the squash all at once, and turn the heat up to medium high. Turn the squash frequently, adding salt and pepper as you do. (You can also add chopped garlic and a sprinkle of nutmeg at this point if desired.)
Remove the pan from the heat when the squash is cooked through in about five to six minutes.