1 medium summer squash (approximately 1–1.5 lb / 450–680 g)
1 Boiling salted water (1 tsp / 6 g salt per quart / 950 ml water)
1 tbsp (14 g) unsalted butter
1 Salt, to taste
1 Black pepper, to taste
Instructions
1. Wash the squash thoroughly under cold running water. Cut into thick slices or quarters approximately 1.5–2 inches (4–5 cm) thick.
2. Bring a large pot of salted water to a full boil over high heat. Add the squash pieces and cook for 20–25 minutes, until completely tender when pierced with a fork and flesh yields with no resistance.
3. Line a colander with a double layer of cheesecloth set over a sink or large bowl. Turn the cooked squash into the cheesecloth.
4. Allow the squash to drain for 2–3 minutes, then gather the corners of the cheesecloth and twist firmly — this technique is wringing — squeezing out as much liquid as possible. The squash should feel dense and relatively dry, not waterlogged, when pressed.
5. Transfer the wrung squash to a warm bowl. Mash thoroughly with a fork or potato masher until smooth.
6. Add the butter and season with salt and pepper to taste. Stir to combine and serve immediately while hot.
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