INGREDIENTS

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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