Winter Squash

"The best kind of winter squash is the small narrow squash. Pare them, cut them in pieces of convenient size for the stew-pan, and stew them over a slow fire with just water enough to cover them when done, - mash the squash in the stew-pan very smooth, add butter and salt to it, and set it over the fire to heat; when ready to dish, turn the stew-pan bottom upwards, and pour the squash upon the dish." The Practical Cook Book pg 97-98