• 2 medium size acorn squash
• 1/2 cup orange juice
• 1/4 brown sugar
• 2 T. light corn syrup
• 2 T. butter
• 1 tsp. grated lemon rind

Preparation -
Cut the acorn squash, crosswise, into 1/4" to 1/2" thick slices, discarding the seeds and stringy membrane. Arrange the slices in a buttered 13" X 9" baking pan. Pour the orange juice over the squash. Cover the pan loosely with foil and bake in a preheated oven at 350° for 30 minutes. While that's baking, mix the brown sugar, corn syrup, butter and lemon rind together in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for about 3 minutes, stirring constantly. Brush the prepared brown sugar mixture over the baked squash slices. Bake, uncovered, at 350°, for 10 to 15 more minutes or until the squash is lightly browned and tender.