Wash and peel two large summer squash, cut in small pieces and remove
the seeds, cover with boiling water and cook until tender. Drain in a
colander and press gently as much of the water out as possible with a
potato masher, then mash through the colander into a saucepan, put it on
the stove and let it cook until the squash is quite dry, taking care
that it does not burn. Then add four heaping tablespoonfuls of butter, a
teaspoonful of sugar, and salt and pepper to taste.