Creamed Squash

I love yellow crook neck and green patty pan summer squashes. They're perfect for this dish. Figure about 1 to 2 medium sized squash per person. I don't usually peel the squash unless they're quite large with tough skin. 


3 cups squash, chopped (about 4 medium )
1/4 cup powdered non dairy creamer
1/2 Tbsp butter
Salt & Pepper to taste
Place chopped squash in a dry sauce pan. Don't add liquid. The squash will release a surprising amount of liquid as it cooks. Cook, covered, on medium heat until the squash is tender. Drain very well. (I use a mesh strainer and push some of the water out with a spoon.) Return to the pan and mash with a potato masher. Add the creamer, butter, salt, & pepper. Serve hot. Serves 2 to 4