|Acorn squash||1 Pound, peeled|
|Ground nutmeg||1⁄4 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Tablespoon, firmly packed|
Cut acorn squash into 1/2-inch-thick slices, discarding seeds.
Combine orange juice, brown sugar, and ground nutmeg.
Place squash and orange juice mixture in a large skillet.
Bring juice to boil and reduce heat.
Simmer for 25 minutes or until squash slices are tender.