Wash the squash, cut in pieces, remove seeds, and stringy portion and boil in salted water or put in a steamer, and cook thirty minutes or more over boiling water. Mash, and season with butter and salt and pepper.
Select squashes of about even size. If quite mature, quarter, and remove seeds. If quite young, they may be cooked whole. Steam or cook in a very small quantity of water, allowing as much of the water as possible to evaporate at the last of the cooking. Unless the squash is quite dry, drain the liquid from it. Mash, season with a little butter, salt and cream. Summer squash may be sliced and fried like egg plant.