Whipped Summer Squash

3 cups summer squash
1/4 cup evaporated milk
2 tsp. butter

Peel and cut squash into small pieces. Place in a saucepan with small amount of water. Bring to a boil. Reduce heat and simmer until squash is crisp-tender. Drain. Beat squash with rotary beater. Add evaporated milk and butter.
Beat until light and fluffy. Add salt and pepper to taste.