In a pot, boil the baby squash with butter using
water and milk in equal amounts, enough to
cover squash
Meantime, brown the sausage and
remove from pan
Pour off all but about two
tablespoonfuls of the sausage grease, then make
a roux by adding the flour to the remaining
sausage oils and stirring until a light gravy is
formed
Return sausage to the pan
When the
squash are tender place on top of the sausage,
cover and let simmer for 10 minutes
