Using the immersion blender, whip the squash puree into egg yolks. Pour mixture into skillet. Cook on med-high stirring constantly until cooked. Let cool, then serve.
1 Acorn or butternut squash
1/2 cup Water
Cut squash in half, lengthwise. Scoop out seeds. Place halves facedown in 9×13 baking pan with ½ in water. Bake at 400 degree F for 40 min. Scoop out squash meat and place in mixing bowl. Puree with immersion blender, adding water until thinned.