Gingered Squash
A recipe from the Sneaky Kitchen
1 tablespoon butter or olive oil
1 lb. squash
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tsp candied ginger or fresh, finely minced ginger

Peel squash & cut into 1" to 1-1/2" chunks. Place in a pan, preferably non-stick, with rest of the ingredients & about 1/3 C. water. Bring to a boil. Cover tightly & turn as low as possible. Simmer, stirring occasionally, until squash is very tender. Add a little more water if mixture starts to become dry. Remove from heat & stir vigorously to break up chunks, leaving it somewhat chunky. Add a pat of butter & a sprinkle of black pepper to serve.

Prepare quickly & with less danger of scorching, by  microwave. Reduce water to less than 1/4 C. & process two min. at a time, stirring & checking.