Candied Butternut Squash

Directions

1. 1
   Peel squash and remove seeds.
2. 2
   Wash and cut into desired pieces.
3. 3
   Put in large saucepan.
4. 4
   Cover with water; add 1/4 teaspoon salt and boil until tender.
5. 5
   Remove squash with slotted spoon to 13 x 15-inch pan.
6. 6
   Add sugar to the liquid that squash was cooked in.
7. 7
   Stir until dissolved.
8. 8
   Pour over squash; add oleo. Bake at 375° until candied; if you need to add water, do so. Bake about 45 minutes; before done, sprinkle cinnamon over squash (optional).
9. 9
   You need to cook this for about two hours to be candied.