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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

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Diana #2 October 26, 2009

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.

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Greeny4444 April 05, 2009

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.

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BarbryT February 08, 2009

We loved this quick and delicious way to prepare squash. The recipe was reduced to 2 servings and Splenda Brown Sugar Blend used for the brown sugar. Instead of salt, the cooked squash was sprinkled lightly with ground cinnamon.

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PaulaG December 08, 2008
Microwave Acorn Squash