Hi Kevin!  Yes, it was WONDERFUL and peaceful in Schroon Lake (I was about 30 miles north of Lake George, 30 minutes west of Ticonderoga and 1.5 hours south of Montreal).  Very rustic, but the best part was it was a 4 season cabin, so we went up year round. 

But, back to the cooking - you could use the candy sauce on the butternut squash, but I will give you a recipe for that as well (works with butternut and acorn squash). 

Candy sauce -  Melt 1 stick butter (not I can't Believe its not Butter) with garlic powder (to taste) on top of stove.  Gradually add about 1 cup molasses, 3/4 cup honey, 1/2 cup water, 3/4 cup pancake syrup (yes, the flavored corn syrup Mrs. Butterworth's stuff - real maple syrup's flavor will get lost in the sauce) and 1 cup brown sugar.  Bring up to a boil constantly sitirring.  let boil a few minutes to reduce.  Pour over cooked sweet potatoes in a baking dish (the rectangular pyrex kind).  Bake in oven for about 1 to 1.5 hours, basting while baking to make sure the potatoes obsorb the sauce. 

Now, for the squash (if you are going to bake it to cook it).  Cut open the squash removing the seeds (which makes a well).  Put a few pats of butter in well, sprinkle with garlic salt, cinnamon, ginger, a tad of allspice, and fresh grated nutmeg.  Then fill well with brown sugar.  Bake at 375 until tender. 

If you need any more last minute recipes, let me know. 

Anita