3-4 lb. pumpkin, banana squash or other winter squash, cut in wedges
3/4 c. packed dark brown sugar
2 tbsp. water
2 tbsp. butter
Milk; optional

Remove seeds from squash. Place into the cavities of the squash. Place water in large heavy skillet, arrange squash pieces rind side down, in single layer in skillet. Dot with butter. Cover pan tightly; cook over low heat for 20-30 minutes or until squash is tender. Scoop squash from rinds into serving bowl; pour syrup from pan over. Pass milk to pour over each serving.