1 acorn squash
1 c. water

Wash squash, cut lengthwise, clean and cut into slices. Put in skillet or pan with water. Cook until tender.

Lemon Glaze:

2 tbsp. water
1/2 c. sugar
2 tbsp. butter
juice of 1/2 lemon

In pan add water and sugar. Cook over medium heat until sugar melts and syrup is golden brown. Remove from heat, add butter and lemon juice. Return to heat until butter is melted. Pour over squash and serve.