Instructions: Peel the squash and slice it very thin. Cook the squash in a saucepan over low heat until the liquid from the squash covers the bottom of the pan. Add the salt and rice. Cover loosely and cook over low heat 50 minutes. Watch carefully while cooking and add a little water if necessary. Mash the squash and stir in the sugar, butter and cream. Taste for seasoning.

Serves 6.

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