Source: 1964 booklet published by Colonel Sanders

3 cups acorn or Hubbard squash
1 teaspoon mace
1/2 cup granulated sugar
1/3 cup melted butter
2 cups water
Pinch of salt

Cut the squash in cubes about 3/4 or 1 inch in size. Then sprinkle on the mace and salt. Add sugar, butter, and water, which should completely cover the squash. Then simmer slowly until the squash appears transparent and has taken in the butter and the sugar.