3 Tablespoons butter
1 onion, chopped finely
1 green bell pepper, chopped finely
2 pounds yellow crookneck squash, sliced
1 cup sour cream
Salt and pepper to taste
Heat the butter, add the onion and pepper, cook until translucent. Add the sliced squash and continue cooking until lightly browned. Add the sour cream and simmer until squash is tender. Add salt and pepper to taste.