Instructions: Wash 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.

NOTES : "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

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