Lemony Acorn Slices Recipes

ACORN SQUASH SLICES

Steps:

• Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends. , Place slices in a greased 13x9-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. , Cover and bake at 350° until tender, for 40-45 minutes.

LEMONY ACORN SQUASH

Steps:

• Wash the squash; cut in half lengthwise; remove and discard the seeds and membrane.
• Cut each half crosswise into 1/2 inch slices, discarding ends.
• Place slices in a large skillet.
• Add 1 cup water; bring to boil.
• Reduce heat; cover and simmer for 20 minutes or until or until tender.
• Meanwhile, in a small saucepan, combine sugar and remaining 2 tablespoons water.
• Cook over medium heat until sugar melts and syrup is golden, stirring occasionally.
• Remove from heat; carefully add lemon juice (it will sizzle), butter, salt and pepper.
• Cook and stir over low heat until butter melts.
• Place, squash on a serving plate and top with syrup.

CREAMY LEMON CHICKEN

Steps:

• Pat the breasts dry with a paper towel. Slice them in half horizontally with a sharp chef's knife to get four thin chicken breasts.
• Lay a piece of plastic wrap over the meat on the cutting board. Pound the breast thin with the smooth side of a meat mallet. Start in the center and move outward, stopping when you have achieved your desired thickness.
• Place the breasts on two plates, then sprinkle both sides with salt and pepper.
• Heat the olive oil in a 10-inch skillet over medium high heat. Once the oil starts shimmering, place the breasts in the skillet. Turn the heat down to medium and cook it for 6 minutes per side, or until golden brown. Turn down the heat to medium low if the oil starts spitting. Put the cooked chicken on two clean plates.
• Sauté the garlic over medium high heat for one minute in the leftover fat from the meat.
• Pour in the stock to deglaze the pan and scrape the bottom to loosen any browned bits.
• Decrease the heat to medium and add the cream, Parmesan cheese, lemon juice, and capers. Sprinkle in salt and pepper and bring to a gentle simmer. Let it cook for a couple of minutes, whisking occasionally.
• While the sauce is simmering, make the beurre manié by mixing equal parts softened butter and flour. Add one small spoonful of the butter paste to the sauce at a time, whisking until it's incorporated. Keep adding it a spoonful at a time until the sauce is thickened. The beurre manié will add a nice shine and satiny texture to the sauce.
• Whisk in the zest and any juices on the plates from the meat. Add the breasts to the sauce and cook over a medium low heat for 4 minutes so the meat can heat through.
• Place the breasts on individual plates, and spoon the creamy sauce over each one. Sprinkle with Parmesan cheese, parsley, and lemon slices. Serve immediately.

LEMONY ACORN SLICES

Steps:

• Cut squash in half lengthwise; remove and discard the seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in a large skillet. Add 1 cup water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender., Meanwhile, in a heavy saucepan, combine sugar and remaining water. Cook over medium heat until sugar melts and syrup is golden, stirring occasionally. Remove from the heat; carefully add the lemon juice, butter, salt and pepper. Cook and stir over low heat until butter melts. Place squash on a serving plate; top with syrup. Garnish with lemon and mint if desired.

LEMONY ACORN SQUASH

Steps:

• Wash squash. Cut in half lengthwise. Remove and discard the seeds and membrane. Cut each half into 1/2-inch slices. Place slices in large skillet. Add 1/2 cup water and bring to a boil. Cover and simmer on low for 20 minutes or until tender. Drain and put in serving bowl. In small saucepan, combine sugar and 1/4 cup water. Bring to boil. Cook over medium heat until sugar dissolves and syrup turns golden, stirring occasionally. Remove from heat and add lemon juice, butter, salt and pepper. Stir until butter melts. Drizzle over squash slices.