Sauteed Squash with Tomatoes and Onions

2 tablespoons butter

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Summer squash combines well with other vegetables like tomatoes and onions. Season with fragrant herbs like oregano, marjoram, basil or Herbs de Provence. For tender squash, choose those that are small.

2 tablespoons olive oil

1 medium-small onion, chopped

1 clove garlic, minced

2 medium zucchini

2 medium yellow squash

2 large ripe tomatoes, peeled and chopped

1/4 teaspoon salt, or more to taste

1/2 teaspoon sugar, optional

1 teaspoon Herbs de Provence

Rinse squash and pat dry. Trim ends and slice diagonally into 1/2-inch pieces. Heat butter and olive oil in a large skillet, over medium heat. Add onion and garlic and cook until tender. Add remaining ingredients and gently mix. Cook over low heat, 10 to 15 minutes, or until squash is crisp tender. Serves 4-6.