1 c. sugar
1 tbsp. vinegar
4 or more squash
1 c. water
1 can pineapple (crushed or chunk)
1 stick cinnamon (optional)

Bring sugar, water and vinegar to a boil. Take squash, peel and cut out seeds and cut in chunks and add to liquid and cook until done, about 20 or less minutes. Then add crushed or chunk pineapple and bring to a boil again. One stick of cinnamon may be added. Put in jars and seal. Makes about 2 quarts or eaten anytime when cool.