Prep 5 mins
Cook 15 mins
Great side dish, quick and simple.
- 2 medium acorn squash
- 1⁄4 cup packed brown sugar
- 2 tablespoons butter
- 4 teaspoons honey
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
- Turn squash cut side up. Fill centers with brown sugar, butter and honey; sprinkle with salt and pepper.
- Cover and microwave on high for 2-3 minutes or until heathed through.
I have nuked squash before, but only with the brown sugar/butter combo. The addition of honey does give it an extra touch. I used buttercup squash in place of the acorn. Buttercup is very similar, but a bit on the drier/fluffier side. I also added a few slices of onion, just because. :) Thanks morgainegeiser for a wonderful switch to microwave squash. I'll be using the honey method from now on. Made for the Auzzie/NZ Recipe Swap #33
This was great, and much faster than baking it in the oven. I cut the recipe in half (since it was just me and my husband), and I didn't measure the brown sugar, butter, honey, salt, or pepper (I just kinda eyeballed it). I used a 9" Pyrex pie plate for the dish and didn't cover it (I'm a rebel), and it worked great; the cooking times are right on. This is my second time making and eating acorn squash, and it was lovely. Thanks for posting this recipe.
Very nice indeed! I grew up eating acorn squash like this--except that it took an hour to cook! And the honey used here definitely adds some complexity to the taste. I'll never bake acorn squash again! THANKS for posting this.