Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Summer squash

  2. 1/4 cup 59ml Evaporated milk

  3. 2 teaspoons 10ml Butter - (i used margarine)

  4. Salt & pepper to taste

Instructions Jump to Ingredients ↑

  1. Peel and cut squash into small pieces. Place in sauce pan with small amount of water. Bring to a boil; reduce heat and simmer until squash is crisp-tender. Drain. Beat squash with rotary beater; add evaporated milk and butter. Beat until light and fluffy. Add salt and pepper.


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