1 lb. yellow crookneck squash, unpeeled and cut up
2 to 3 tbsp. butter
1/4 c. heavy cream
3 to 4 tbsp. freshly grated Parmesan cheese
Salt and pepper to taste
1 egg, slightly beaten

Cook squash in salted water until soft. Drain, mash well and place in the top of a double boiler set over hot water. Stir in butter, cream, cheese, salt and pepper. Heat and gradually beat in egg. Cook and stir over hot, not boiling water until thickened. Serve immediately. Serves 4 to 6.