This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
Pare and cut in slices three summer squashes, remove the seeds and cut the slices in squares. Put them into a saucepan, cover with boiling water, add a teaspoonful of salt and boil twenty minutes. When done, drain in a colander and press gently; then mash fine, turn into a strainer cloth, and squeeze until the squash is dry. Now put into a small saucepan a tablespoonful of butter and the squash, add salt arid pepper to taste, stir until thoroughly heated, and serve. Or, cut into slices, dust with salt and pepper, dip first in egg and then in bread crumbs, and fry, and serve the same as egg plants.
The small Hubbard squash is best for baking. Saw the squash in halves; scrape out the soft part and the seeds. Put the halves in the oven, and bake about three-quarters of an hour, or until tender. Serve in the shell. Help out by spoonfuls.