{pan "braised" yellow crookneck squash with fresh herb-lemon butter}

2-3 yellow squash, sliced into 1/4 to 1/2 inch rounds
1 tbsp extra virgin olive oil
Salt and pepper to taste
chicken broth, enough to come halfway on squash
1 lemon, squeezed
2 tbsp butter
1 spring onion, sliced thinly (white & green parts)
1 tbsp chopped basil
1 tbsp chopped dill
grated parmesan cheese, to taste

In a mixing bowl, toss together the squash, extra virgin olive oil and season to taste. In a large saute pan over medium high to high head, add a little oil and place squash evenly spaced apart in a single layer. Cook quick until golden brown. Flip the squash over and brown the other side as well. Make sure to regulate heat so that the pan doesn't get too hot and start burning the squash. Once both sides are browned, add the chicken broth and lemon juice. Let the broth start to boil and reduce until desired consistency. Add butter, spring onion and fresh herbs. Shake pan to melt butter and evenly coat the squash. Garnish with grated parmesan cheese.