Instructions: Now, my favorite recipe for yellow squash is a Southern Maryland style, and it may sound strange to some, but Ill go ahead and give it, and get it out of the way. I take reasonably small, tender yellow squash and cut them up into chunks, put them in a pot with a couple of inches of water, and simmer them, covered, until tender. Periodically, I stir them up a bit, and toward the end I even mash them some with a potato masher or a spoon. Cook, uncovered, until they are not watery anymore but just a nice

mashed vegetable consistency. Now, traditionally, you "fry" them up in butter, and season with salt, pepper, and *sugar*. I just add a tablespoon
or less of butter to a panful (for flavor). You have to experiment a little
with the sugar. Start with a couple of level tablespoons sugar to about 4

cups of cooked squash. You may also need to adjust the salt, as the balance
of salt and sugar is whats important. Then add alot of coarsely ground pepper. This is great stuff.

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