Instructions: 1. Rinse the squash and trim the ends. Cut the squash lengthwise into quarters and cut away most of the seeds. Cur the remaining flesh into 1/2-inch chunks. Trim and thinly slice the scallions or mince the herb.

2. Pour the broth into a large skillet and bring it to a boil over high heat. Add the squash, reduce the heat to medium, and simmer covered until just cooked through, about 3 minutes.

3. Uncover the skillet, add the scallions or herb, and evaporate the liquid over high heat until the squash begins to stick to the pan, about 1 minute. Remove the pan from the heat and swirl in the butter if using. Season to taste with salt and pepper. Remove the squash with a slotted spoon and serve immediately. 4 to 6 servings.

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