A process of making squash (Cucurbita maxima) bars comprising the steps of: washing and rubbing the squash under potable water for 3 minutes, peeling the squash exocarp, cutting and slicing the peeled squash, removing the seeds of the cut and sliced squash, steaming the cut and sliced without seeds for 20-25 minutes, mashing the steamed squash, measuring the amount of squash puree (600grams), measuring the amount of all ingredients:ú grated coconut (150grams), centrifugal sugar (750grams), vanilla (1 tablespoon), glucose (2tablespoon), mixing all the ingredients in the carajay heating in a low fire the mixed ingredients in carajay, stirring the ingredients in a carajay to avoid scorching (about 1 hour) or until sticky to become candy like texture, placing the mixture into the wooden molder, pressing the mixture in the wooden molder using a rolling pin when its still hot, cutting into desired equal size when it's still hot using knife to make it bars, packaging the bas using wax paper and sealing and labeling the snack bars.
