Recipe(tried): How to can winter squash

Sorry, but the only way to can it safely is in cubes.
You can freeze it.
Be sure you do not mash or it will be too dense and it would put you at a risk for botulism.

WINTER SQUASH - CUBED

QUANTITY: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints - an average of 2 1/4 pounds per quart.

QUALITY: Squash should have a hard rind and stringless, mature pulp of ideal quality for cooking fresh. Small size pumpkins (sugar or pie varieties) make better products.

PROCEDURE: Wash, remove seeds, cut into 1 inch-wide slices, and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water.

CAUTION: DO NOT MASH OR PUREE. Fill hot jars with cubes and cooking liquid, leaving 1-inch headspace. Adjust lids and process.

For making pies, drain jars and strain or sieve cubes.

RECOMMENDED PROCESS TIMES FOR SQUASH IN A DIAL-GAUGE PRESSURE CANNER use 11 lb pressure, 10 lb. dial gauge.

packed hot, pints 55 minutes. quarts 90 minutes.