Candied Butternut Squash - cooking recipe

Ingredients

3 1/2 to 4 lb. butternut squash
2 1/2 c. sugar
1/2 stick oleo
1/4 tsp. salt
cinnamon
water

Preparation

Peel squash and remove seeds.
Wash and cut into desired pieces.
Put in large saucepan.
Cover with water; add 1/4 teaspoon salt and boil until tender.
Remove squash with slotted spoon to 13 x 15-inch pan.
Add sugar to the liquid that squash was cooked in.
Stir until dissolved.
Pour over squash; add oleo. Bake at 375\u00b0 until candied; if you need to add water, do so. Bake about 45 minutes; before done, sprinkle cinnamon over squash (optional).
You need to cook this for about two hours to be candied.