2 Large, scrubbed, ends removed, and sliced 1/8 inch thick
Melt the butter in a nonstick frying pan over low heat.
Add the shallots and cook for 2 to 3 minutes, stirring occasionally.
Add the squash to a large pot of rapidly boiling water, or place it in a steamer basket over boiling water, Cook for about 1 minute, or until crisp-tender.
If the squash was boiled, drain it.
Add the squash to the pan with the shallots and toss lightly.