How to make
Cut the washed, peeled and cleaned of seeds butternut squash into pieces as large as marshmallows, sprinkle them with sugar depending on how sweet you want it.
Leave it overnight to soften. Then arrange them in jars and pour in some of the squash juice. Put the caps on and sterilize for 30 minutes. In the remaining juice, using a coarse grater, grate more squash, and place it immediately into jars, which you also need to sterilize for 30 minutes.
The former are a great dessert and the latter go best with pie.
