Whipped Summer Squash

3 c Summer squash;
1/4 c Evaporated milk;
2 ts Butter
Salt & pepper to taste

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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