Lemony Acorn Squash - cooking recipe

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

Preparation

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.