Squash Crescents, Candied Serves 6

Halve squashes lengthwise; scoop out seeds and trim ends. Cut each half crosswise in 1/2″ thick slices. Cook in a small amount of boiling salted water in large frying pan 10 min or until tender; drain. Melt butter in same pan; stir in brown sugar, lemon juice, ginger and salt. Place squash in single layer in pan, turning to coat well with syrup. Cook, turning several times, 5 minutes or until richly glazed.

Squash, Acorn 3 medium
Butter 0.75 c
Brown Sugar 0.75 c packed
Lemon Juice, Fresh 3 T
Ginger 0.5 tsp
Salt