1 large acorn squash approximately 2 lbs
1/2 cup apple juice
1 tbsp butter
1/4 tsp cinnamon
Trim the ends off the squash then stand the squash on end and cut half lengthwise. Remove the seeds and discard along with the fibers. Cut each half crosswise into 1/2-inch thick slices.
In a 12-inch nonstick skillet combine the juice, butter, and cinnamon mixing together well. Add the squash. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Turn slices, replace cover and cook an additional 5 to 10 minutes until the squash is tender.
1 tbsp butter
1/4 tsp cinnamon
Trim the ends off the squash then stand the squash on end and cut half lengthwise. Remove the seeds and discard along with the fibers. Cut each half crosswise into 1/2-inch thick slices.
In a 12-inch nonstick skillet combine the juice, butter, and cinnamon mixing together well. Add the squash. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Turn slices, replace cover and cook an additional 5 to 10 minutes until the squash is tender.
Yield: 4 servings
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