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2713 Hayner Road |
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LEMONY ACORN SLICES 2 large acorn squash (about 2-1/4 lb. each) 1 cup plus 2 tablespoon water, divided 1/2 cup sugar 2 tablespoons lemon juice 1 tablespoon butter or margarine 1/4 teaspoon salt 1/8 teaspoon pepper Lemon wedges & fresh mint, optional
Wash the 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 |
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