Acorn Squash in the Microwave

I would have done this post a while ago, but I have been out of town and am just now getting to these squash. 

This is a really easy and tasty way to cook acorn squash, especially in the summer when nobody wants to turn on an oven.  I’ve done it twice now, and it has turned out good both times.

First, let us talk about the different methods of cooking this type of squash.  I read a whole bunch of recipes that all basically said the same thing.  Cut it in half and bake it in the oven for 45 minutes.  That’s too hot for summer cooking, so I kept looking until I found some directions for cooking it in the microwave.  It turns out exactly the same, just with the added bonus of taking less than 10 minutes and not heating up your kitchen.  If you are like my mother and don’t use a microwave, you could wrap it in foil and cook it on the grill.  It would probably take as long as it does in the oven.

On to our recipe.  Start by cutting the squash in half and scraping out the seeds.  I use a tablespoon and it works great.  The skin is pretty hard, so make sure you use a shape knife and be careful.



Add a little bit of water, like 1/2 cup, to some kind of microwavable dish.  I used this plate as it has a nice lip to keep the water in.  Then place the squash halves in the dish with the cut side down.  Microwave for 4 minutes.

Carefully, and using potholders, take the dish out and dump out the water.  Turn over the squash and add about a teaspoon of butter and a tablespoon of brown sugar into the cavity of each half.  I don’t measure it.  If you want it really sweet, add a little more sugar.  Sprinkle both halves with cinnamon. 



Put it back into the microwave, still cut side up, for probably 4 to 6 more minutes.  These squash were small, less than a pound each, so 4 more minutes was enough.  It should be tender and easy to scrape off of the sides.

I eat these by scraping the flesh off of the sides of the shell, making a bowl.  Mix it all up together so that you get the butter and sugar on all of it.  Wait a couple of minutes for it to cool and you are ready to eat! 
My lunch today was both of these halves, but if you are serving it as a side dish, you could plan on one half per person.  Or, in the case of my kids, half of a half would probably be plenty.



I’d love to hear any feedback about cooking these.  If you have another method, I’d love to hear that, too.  I still have two of those babies to use.