Ingredients
3 c. summer squash
1/4 c. evaporated milk
2 tsp. butter
salt to taste
pepper to taste
Method
Sources
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Storage and dispenser for N2O chargers
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer for bread dough, pastry, meringues, butter churning
Cream whipper for foams, espumas, rapid infusions
N2O chargers for cream whippers and siphon foams
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Storage and dispenser for N2O chargers
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stand mixer for bread dough, pastry, meringues, butter churning
Cream whipper for foams, espumas, rapid infusions
N2O chargers for cream whippers and siphon foams
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Peel and cut squash into small pieces. Place in saucepan with small amount of water. Bring to 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. Yields 4 servings.