Whipped Summer Squash
|Summer squash||3 Cup (48 tbs)|
|Evaporated milk||1⁄4 Cup (4 tbs)|
Peel and cut squash into small pieces.
Place in saucepan with small amount of water.
Bring to a boil; reduce heat and simmer until squash is crisp-tender.
Beat squash with rotary beater; add evaporated milk and butter.
Beat until light and fluffy.
Add salt and pepper.