Lemony Acorn Slices Recipe
Lemony Acorn Slices Recipe photo by Taste of Home

Lemony Acorn Slices Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 2 large acorn squash (about 2-1/4 pounds each)
  • 1 cup plus 2 tablespoons water, divided
  • 1/2 cup sugar
  • 1 tablespoon butter
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Lemon wedges and fresh mint, optional

Nutritional Facts

2 slices equals 219 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 128 mg sodium, 53 g carbohydrate, 5 g fiber, 3 g protein.

Directions

  1. Cut squash in half lengthwise; remove and discard the seeds and membrane. Cut each half widthwise 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.
  2. 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 the 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.
Originally published as Lemony Acorn Slices in Taste of Home August/September 1997, p25

Nutritional Facts

2 slices equals 219 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 128 mg sodium, 53 g carbohydrate, 5 g fiber, 3 g protein.

Reviews for Lemony Acorn Slices

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 25, 2012

I've been making this since I found it in the magazine. We love it just as it is! Thanks for sharing the recipe.

MY REVIEW
Reviewed Jan. 2, 2011

I only used 1 Acorn squash as I made it for the two of us. However, I accidentally only put in half the amount of sugar as I initially was going to make half the amount of sauce, but ended up putting the full amount of all the other ingredients. It was more 'lemony' than a sweet lemon taste but perfect for our taste buds.

MY REVIEW
Reviewed Nov. 8, 2010

Made a 1/4 recipe because my acorn squash was only 1.25 pounds. It needed more syrup/sauce, but tasted good. We, too, ate the peel (extra fiber) because it was good.

MY REVIEW
Reviewed Aug. 7, 2010

This was awesome!! Everyone in my family loved it. We even ate the peeling. I highly recommend this!! Thanks for sharing!

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