Remove seeds and membrane from squash. Arrange squash, skin side down, in slow-cooking pot. Cover and cook on low for 5 to 6 hours or until almost done.Combine sugars with butter and salt. Turn control to high. Spoon sauce over squash. Cover and cook on high for 15 to 20 minutes. Makes 6 servings.

This recipe is designed for a 4 1/2 quart or larger slow-cooking pot.