 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A delightful seasonal dish. Tip: Microwave the squash just a few seconds at a time until softened just enough to get a knife through. Ingredients:
2 large acorn squash |
1 cup water, plus 2 tablespoons, divided |
1/2 cup sugar |
2 tablespoons lemon juice |
1 tablespoon butter |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
Directions:
1. Wash the squash; cut in half lengthwise; remove and discard the seeds and membrane.
2. Cut each half crosswise into 1/2 inch slices, discarding ends.
3. Place slices in a large skillet.
4. Add 1 cup water; bring to boil.
5. Reduce heat; cover and simmer for 20 minutes or until or until tender.
6. Meanwhile, in a small saucepan, combine sugar and remaining 2 tablespoons water.
7. Cook over medium heat until sugar melts and syrup is golden, stirring occasionally.
8. Remove from heat; carefully add lemon juice (it will sizzle), butter, salt and pepper.
9. Cook and stir over low heat until butter melts.
10. Place, squash on a serving plate and top with syrup.
|
|