Wash 1 or 2 bunches of broccoli.  Cut off stem.

Wash 2 yellow squash.  Cut off ends.  Cut in half lengthwise and cut into 1/4"
pieces.

Peel 1 lb carrot.  Cut into 1/4" pieces.

Put 1"-2" water in a 2 qt. pot.  Place backet steamer in pot.  Water should be just below the steamer.  Bring wate to a boil.

Add carrots first, cover.  Cook for 2-3 minutes.  Then add broccoli and squash, cover.  Cook 3-5 more minutes.  Vegetables are done when a fork can easily poke into the food.

Drain.  Top with melted butter or margarine, if so desired.