Candied Butternut Squash

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 375u00b0 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.