Name: Lemony Acorn Slices
Ingredients: 2 lg Acorn squash about 2.25 lbs each; 1 c Plus 2 tablespoons water; divided; 1/2 c Sugar; 2 tb Lemon juice; 1 tb Butter or margarine; 1/4 ts Salt; 1/8 ts Pepper; Lemon wedges and fresh mint; optional

The conversion of a sinner being not owing to a man's self determination, but to God's determination, and eternal election, which is absolute, and depending on the sovereign Will of God, and not on the free will of man; as is evident from what has been said: and it being very evident from the Scriptures, that the eternal election of saints to the faith and holiness, is also an election of them to eternal salvation; hence their appointment to salvation must also be absolute, and not depending on their contingent, self-determining Will

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Taste of ho, Vegetables, Vegetarian	6	Servings

INGREDIENTS

2	lg	Acorn squash about 2.25 lbs each
1	c	Plus 2 tablespoons water; divided
1/2	c	Sugar
2	tb	Lemon juice
1	tb	Butter or margarine
1/4	ts	Salt
1/8	ts	Pepper
		Lemon wedges and fresh mint; optional

INSTRUCTIONS

Wash squash. Cut in half lengthwise; remove and discard the seeds and
membrane. Cut each half crosswise into 1/2 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 MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@aol.com> on Jan 17,
1998

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