Recipe - Lemony Acorn Slices

2 lg Acorn squash about 2.25 lbs
each
1 cup Plus 2 tablespoons water;
divided
One half cup Sugar
2 tablespoon Lemon juice
1 tablespoon Butter or margarine
One fourth teaspoon Salt
1/8 teaspoon Pepper
Lemon wedges and fresh mint;
optional

Wash squash. Cut in half lengthwise; remove and discard the seeds and
membrane. Cut each half crosswise into One half in slices; discard ends. Place
slices in a large skillet. Add 1 cup water; bring to a boil. Reduce heat;
cover and simmer for 20 minutes or until tender. Meanwhile, in a heavy
saucepan, combine sugar and remaining water. Cook over medium heat until
sugar melts and syrup is golden, stirring occasionally. Remove from the
heat; carefully add lemon juice, butter, salt and pepper. Cook and stir
over low heat until butter melts. Place squash on a serving plate; top with
syrup. Garnish with lemon and mint if desired. Yield: 6 servings.

NOTES : "I discovered this recipe a long time ago and have used it often.
This preparation is a nice change from simple baked acorn squash. With the
skins on the slices and lemon sauce drizzled over them, this side dish
looks as good as it tastes."Nell Fletcher, Sedalia, Colorado
Recipe by: Taste of Home, August/September, 1997

Posted to MCRecipe Digest V1 #1020 by NGavlak NGavlak@aol.com on Jan 17,
1998