Portuguese Butternut Preserves

In a medium saucepan, combine squash, sugar, salt and cinnamon stick. Simmer over medium heat until squash is tender and most liquid has evaporated, about 20 minutes.

Remove pot from heat. Using a potato masher or fork, smash the squash until completely broken up. Stir in lemon juice. Return pot to heat and simmer until most liquid has evaporated and squash develops a pasty consistency, about 5 minutes. Discard cinnamon stick. Makes about 1 1/2 cups.