2 lb Pumpkin or Butternut Squash
4 Cups Sugar
2 Cups Water
1 tsp Lemon Juice
Remove the peel, seeds and stringy fibers from the pumpkin and discard. Cut the flesh into bite sized pieces no larger than 2 inches.
Combine the sugar, water and lemon juice in a sauce pan and bring to a boil. Reduce the heat to medium, add the pumpkin slices and cook for 20 minutes or until fork tender.
Lift the pumpkin out of the syrup and set aside. Continue to cook the syrup for another 10 minutes so that it thickens.
Place the pumpkin slices in a jar and pour the syrup over them to cover by one inch. Cool and refrigerate.
Serve with whipped cream or eggnog and chopped nuts.