Lemony Acorn Squash

• 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

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.

acorn squash, water, sugar, lemon juice, butter, salt, white pepper

Taken from www.food.com/recipe/lemony-acorn-squash-375900 (may not work)