Remove seeds and membrane from squash. Arrange squash, skin side down, in
slow-cooking pot. Cover and cook on low for 5 to 6 hours or until almost
done.Combine sugars with butter and salt. Turn control to high. Spoon sauce
over squash. Cover and cook on high for 15 to 20 minutes. Makes 6 servings.
This recipe is designed for a 4 1/2 quart or larger slow-cooking pot.
Recipe by: CROCKERY COOKERY 1975
Posted to recipelu-digest Volume 01 Number 547 by ctlindab@mail1.nai.net on
Jan 17, 1998
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