salt and pepper
1 - Take young, tender summer squash and boil whole without peeling.
2 - Use as little water as possible and cook until tender.
3 - Drain thoroughly, mash, and set aside to dry out remaining moisture.
4 - Stir occasionally, then season with salt, butter, pepper and a little cream.
5 - If using old squash, remove peel, take out seeds and slice and season as above.
6 - Serve hot.