Vegetables And Side Dishes
| Amount | Measure | Ingredient |
|---|---|---|
| 2 large | acorn squash | |
| 1 cup | plus 2 Tablespoons water, -- divided | |
| 1/2 cup | sugar | |
| 2 Tablspoons | lemon juice | |
| 1 Tbsp. | butter or margarine | |
| 1/4 tsp. | salt | |
| 1/8 tsp. | pepper |
Wash squash. Cut in half lengthwise; remove seeds and membrane. Cut each halfcrosswise into 1/2 inch slices; discard ends. Place slices in a large skillet. Add1 cup water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or untiltender. Meanwhile, in a heavy saucepan, combine sugar and remaining water. Cookover medium heat until sugar melts and syrup is golden, stirring occasionally.Remove from heat; carefully add lemon juice, butter, salt and pepper. Cook andstir over low heat until butter melts. Place squash on a serving plate; top withsyrup. Garnish with lemon wedges and fresh mint if desired. This was good. The squash was delicate and broke into pieces sometimes whenputting it on the plate. Remove from pan carefully with wide spatula. One squashwas enough for our family.