Lemony Acorn Squash

"A delightful seasonal dish. Tip: Microwave the squash just a few seconds at a time until softened just enough to get a knife through."
photo by Chef Jean photo by Chef Jean
photo by Chef Jean
photo by queenbeatrice photo by queenbeatrice
photo by BecR2400 photo by BecR2400
Ready In:




  • Wash the squash; cut in half lengthwise; remove and discard the seeds and membrane.
  • Cut each half crosswise into 1/2 inch slices, discarding ends.
  • Place slices in a large skillet.
  • Add 1 cup water; bring to boil.
  • Reduce heat; cover and simmer for 20 minutes or until or until tender.
  • Meanwhile, in a small saucepan, combine sugar and remaining 2 tablespoons water.
  • Cook over medium heat until sugar melts and syrup is golden, stirring occasionally.
  • Remove from heat; carefully add lemon juice (it will sizzle), butter, salt and pepper.
  • Cook and stir over low heat until butter melts.
  • Place, squash on a serving plate and top with syrup.

Questions & Replies

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  1. This was different and good. We had it with a Basmati rice with almonds fried in butter dish and Balkan (thick style) yogurt for a good vegetarian meal! I liked how quick it cooked but it still tastes better baked in the oven to me so if I make this again I will bake acorn squash halves like recipe#404525 and then add the lovely syrup.
  2. Made for 123 Hits Tag. I loved the sweetness and tangyness of this squash. Very tasty, will make this again. Thanks for sharing your recipe.
  3. Fabulous! We really loved the bright and tangy accent that the lemon syrup added to this delectable squash dish. A pairing made in heaven! I did add just a tiny dash each of cinnamon and nutmeg, which added a nice accent, I think. Thanks, Gailanng, for sharing this one. Made for Slide into Thanksgiving Sides in the Photos Forum.
  4. I did cut this in half for just the 2 of us, but other than that, the recipe was followed right on down, & we had a great tasting squash side! The lemon syrup really made this special, I thought, & I plan on making it again for one or both of the several Thanksgiving gatherings we're having! A very nice keeper! [Tagged & reviewed as a recipenap in the Aus/NZ Recipe Swap #34]
  5. The flavor of the sauce was great, I loved the lemon in it, but I found that as it cooled it got too hard to eat. The caramel was stuck to everything it touched! However, that was really just a slight inconvience, as the dish in general was easy to make and tasted great! Made for ZWT 7.


I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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