In a microwave glass dish sprinkle the squash with 2 tablespoons water and microwave it, covered with microwave-safe plastic wrap, at high power (100 percent) for 7 to 10 minutes, or until it is very tender.
Transfer the squash to a bowl, with an electric mixer beat it with the butter and half the brown sugar until the mixture is smooth, and beat in the egg and salt and pepper, to taste.
Divide the mixture among 4 (1 1/4-cup) ramekins, sprinkle it with the remaining brown sugar, and microwave it, uncovered, at high power (100 percent) for 6 to 8 minutes, or until it is puffed and just set.
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