Ingredients:

2 zucchinis, ends removed and sliced

1 italian squash, ends removed and sliced

2 yellow squash, ends removed and sliced

4 Tbsp butter

1/2 tsp salt

1 Tbsp evoo

2 tsp horseradish

1 tsp worcestershire sauce

Directions:

In a cast iron skillet, melt butter over medium heat. Add in squash rounds. Sauté for 3 minutes. Add salt, evoo, horseradish and worcestershire, stirring to combine. Continue to sauté 5 minutes, or until squash starts to soften.