Clean and cut squash lengthwise. Remove the seeds and chop the squash into bite size pieces. Boil the squash pieces until tender, for about 10 minutes.
Drain and dry the squash as much as possible by pressing lightly with a towel in a colander and put them back in the saucepan with the remaining ingredients.
Cook over low-medium heat and bring the cream to a low simmer. Stir often so nothing burns to the bottom. Simmer for about 15-20 minutes or until the cream reduces to nearly half. Serve as a side dish.