My dad made this when we were kids. It was the only way he could get us to eat squash. Add additional butter, brown sugar, and cinnamon to taste.
Substitute margarine for the butter if desired.
I was expecting to really like this, as I've made squash before with these exact ingredients, however there were a few issues. There was way too much butter. Because it seemed like so much, I only used half, and even then it was overflowing into the pan as it cooked - and my squash was even a little bigger than the 2 pounds called for. I'd probably start out with 2 tablespoons of butter per half, and add more after it's cooked, if needed. I also halved the cinnamon because it seemed like a lot, and it was plenty. I should have also halved the brown sugar because I found it too sweet. I also recommend adding a sprinkle of salt to bring out the flavors. At 1 hour, the squash was already overcooked, then with 10 more minutes it was mushy. A nice base of flavors, with some tweaks.
Read More I was expecting to really like this, as I've made squash before with these exact ingredients, however there were a few issues. There was way too much butter. Because it seemed like so much, I only used half, and even then it was overflowing into the pan as it cooked - and my squash was even a little bigger than the 2 pounds called for. I'd probably start out with 2 tablespoons of butter per half, and add more after it's cooked, if needed. I also halved the cinnamon because it seemed like a lot, and it was plenty. I should have also halved the brown sugar because I found it too sweet. I also recommend adding a sprinkle of salt to bring out the flavors. At 1 hour, the squash was already overcooked, then with 10 more minutes it was mushy. A nice base of flavors, with some tweaks.
