2 or 3 medium yellow squash
2 Tbl Oilerie Lemon evoo
1 tsp Herbs de Provence, crushed in a mortar. We sell a great Herbs de Provence seasoning at The Oilerie
1 tsp Curt's Cooking Spice

Peel the squash and slice into 1/4" rounds. Heat the evoo in a skillet over medium heat. Add the sliced squash, Herbs de Provence and Curt's Cooking Spice. Saute until tender. About 5-7 minutes.

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