Roasted Acorn Squash – in the Microwave Oven!
With autumn finally here, we’re enjoying cold-weather produce. Baked acorn squash is a fall treat from my childhood in Connecticut, and just seems perfectly New England – which my mother symbolized. And my father, originally from New Hampshire, used to grow the squash. This fairly unique vegetable makes a great side dish for a roast or meatloaf.
Of course, in those days, my mother baked the halved acorn squash in the oven, which we would still do if there are many squash to bake. But if cooking for two people, or a very small group, baking squash (like baking potatoes and sweet potatoes) in the microwave oven is a time and energy saver.
Here’s baked acorn squash, as tasty as I remember from my childhood, but cooked in little more than ten minutes. The butter and brown sugar in the hollow of the squash still makes it a winner. A bit of spice, like cinnamon or nutmeg, could traditionally be added during the cooking, but as much as I love spices and herbs, I prefer this squash simple.
Be sure the squash are very ripe and hard – grown in the north (rather than California or Mexico) is a good start, and with a hardened stem and some orange showing on the dark green skin.
For each two diners:
1 medium-large very ripe, firm acorn squash
4 teaspoons butter
2 tablespoons brown sugar
Cut squash in half lengthwise with a chef’s knife on a cutting board. Scoop out the seeds and stringy pulp with a spoon. Sprinkle cavities and cut edges of the squash generously with salt. Place cut side up on a microwaveable plate.
Microwave until tender when pierced with a fork on the inside, 8-10 minutes, depending on the power of the microwave. Test after 8 minutes and if not done, microwave another two minutes, then test again.
When flesh is reasonably tender, add 2 teaspoons butter and a tablespoon of brown sugar to the cavity of each squash. The butter will melt quickly. With spoon, smear the butter-sugar mixture all around the cavity and all over the cut edges of the squash. Microwave another two minutes. Test once more with a fork to be sure the flesh is tender.
On dinner plate, scoop up the flesh with a teaspoon and eat it directly.