October 22, 2005

What isn’t fresh at the market? Milk and cheese, prepared meats and baked goods. You could make a meal out of it. There are all sorts of greens and herbs, heirloom tomatoes, ripe eggplants, some summer squash still, and winter squash is in, plus plenty of picked fruit.

Acorn squash is a familiar types of squash found at the Arlington Farmers Market, and there are others as well. To store, don’t refrigerate, but keep in a cool place. Acorn squash will keep up to a month. Store cut pieces buy wrapping with plastic wrap. Peal after baking, not before.

Lemony Acorn Slices

2 large acorn squash (each 2 pounds or more)
1 cup plus 2 tblsps water
½ cup sugar
2 tblsps lemon juice
1 tblsp butter or margarine
1/4 teaspoon salt
1/8 teaspoon pepper
Lemon wedges and fresh mint (optional)
Fancy serving plate

Wash Squash. Cut in half lengthwise**; remove the seeds and membrane. (Seeds can be toasted or discarded.) Cut each half crosswise into ½ inch slices; discard ends. Place slices in a large skillet. Add 1 cup water and bring to boil. Reduce heat, cover and simmer for 20 minutes or until tender.

Meanwhile, in a heavy saucepan, combine sugar and 2 tblsps of water. Cook over medium heat until sugar melts and syrup is golden, stirring occasionally. Remove from the heat; carefully add lemon juice, butter salt and pepper. Stir over low heat until butter melts.

Arrange squash on serving plate; top with syrup. Garnish with lemon and mint if desired. Yields 6 side servings.

**Use a sturdy serrated knife to cut winter squash, or some cooks keep a small handsaw in the kitchen drawer. Another method is to use a hammer to tap the knife through the squash. Make sure you have a long enough blade to extend through the squash, and the squash is well braced.