African Squash with Peanut Salad

-oil
-two to three pounds summer Squash (cut into cubes) or zucchini (sliced)
-three cups shelled roasted peanuts; crushed or coarsely chopped
-salt to taste
-one teaspoon brown sugar or white sugar (optional)

-Heat a spoonful of oil in a large skillet.
-Cook Squash until it begins to become tender, stirring often; about five to ten minutes.
(Or cook Squash in one cup of boiling water. Drain excess water before adding peanuts.) -Squash can be mashed if desired.
-Add peanuts, salt, and Sugar. Reduce heat.
-Simmer until Squash is tender and flavors have mingled, about five minutes.
-Serve hot.

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