Рецепт Elsie's Yellow (Elbow Some Call It Crookneck) Squash
by Global Cookbook

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About 10 squash - pick the smaller squash, (more flavor in the "young") Onions Butter Cream Salt and LOTS of freshly-grnd pepper

Clean the squash, trim the ends, slice the squash in half, lengthwise, then chop in crosswise. Set aside.
Chop a couple of onions up. We love it "oniony," so I use big ones. Set aside.
Heat 8 ounce. BUTTER in a dutch kettle. Add in the minced onions and saute/fry for about 3-4 min. Dump in the squash. Salt and pepper it. Put a top on the kettle, and reduce heat to simmer. Simmer for about an hour - or possibly till the squash is very tender. Stir occasionally during the cooking period. Then mash it up with a masher (as I've discussed before, I prefer the potato ricer masher - the one which's round with the holes in it. I just think it does a much better job than the squiggly one). Add in a healthy pinch of sugar. Taste.
If it needs more salt and pepper, add in it. Let it simmer about 15 more min, then add in*just* sufficient cream to bind it together (you don't have to add in cream at all, it just makes it a little more special).
Naturally, as with all vegetables, the success of this dish lies directly in how flavorful the squash themselves are. If you get good ones, and cook 'em up like this, it's a very long way from the bland, waterlogged way too many people cook vegetables. Veggies such as all squash, mushrooms, etc., that have a great deal of their own water content, should never, ever be cooked in water. The heat brings out their own water, that is sufficient.