2 lb. acorn squash or 1/2 lg. buttercup or 1/2 sm. Hubbard squash
3 tbsp. butter
1/2 tsp. salt
3 tbsp. sugar
Chopped parsley & lemon juice if desired

Remove seeds and fiber with a heavy tablespoon. Cut halves into 4 strips, peel strips. Cut strips into 1/4 inch slices, then crosswise into 2 or 3 pieces.

Melt butter in skillet, add squash and sprinkle with salt. Cover tightly. Cook moderately fast for 5 minutes. Use pancake turner to turn squash slices over carefully. Sprinkle sugar over top. Again cover tightly. Cook another 5 minutes or until squash is tender, translucent and browns appetizingly on bottom. Serve in hot serving dish garnished with chopped parsley and a squeezed lemon if desired.