Instructions: Peel, seed and cut squash into bite-sized cubes. Trim beans; cut into 1 inch lengths. Remove husks and silk from corn; cut off kernels.

In large heavy saucepan, combine water and squash; cover and bring to boil.

Reduce heat to low and simmer for 15 minutes or just until squash begins to soften, adding more water if necessary. Add beans and cook for 5 to 8 minutes or until bright green but still tendercrisp.

Add corn, butter, salt, and pepper to taste, adding a little more water if necessary. Cook, covered, for 3 to 5 minutes or until vegetables are tender and liquid has been absorbed. Taste and adjust seasoning if necessary.

Makes 10 to 12 servings.

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