Acorn Squash Rings
Utensils: Lifetime Large Skillet and Cover
- 1 medium acorn squash
- 2 teaspoons butter, or margarine
- 2 tablespoons apple juice, or apple cider
- 1 tablespoon brown sugar
- dash of nutmeg
Trim stem end and tip of squash. Cut into 4 slices of equal thickness; remove seeds.
In large skillet over medium heat, melt butter; stir in apple juice, brown sugar and nutmeg. Cook and stir until blended. Arrange squash slices in a single layer in bottom of pan. Cover and cook until water seal forms or cover spins easily. Reduce heat to low and cook 12 to 15 minutes, until squash is tender. Remove cover and turn squash to glaze other side. If necessary, simmer over medium heat to reduce liquid.