Tuesday, January 10, 2012
Melt-in-Your-Mouth Acorn Squash
Butter and brown sugar make everything better. This is my favorite way of preparing (and eating) acorn squash (actually, I think it's the only way I've ever eaten it, so if someone wants to suggest some new ideas, go for it). It always reminds me of my parents' big garden back home, and how my dad would plant a whole row of acorn squash, usually resulting in more produce than the six of us could ever hope to eat in a year (we tried hard, but the summer squash and zucchini sort of got in the way). All autumn long, my mom would pop those babies in the microwave, and they emerged dripping with a buttery, tender, deliciousness. I could never resist. Yum.
Acorn Squash with Brown Sugar and Butter
Time: 15 minutes
1 acorn squash
2 T. butter
2 T. brown sugar
Using your biggest kitchen knife, split the squash in half horizontally. Scoop out the seeds and pulp; place both halves on a microwave-safe plate. (I like to use a quiche dish because it has sides to keep the juices contained.) Place 1 T. each of butter and sugar in each half. Loosely cover with wax paper. Microwave on high for 6-10 minutes (if your microwave doesn't have a turntable, stop halfway through and turn plate). Squash flesh should be easily pierced with a fork when done. Let cool slightly before serving (they will be very hot!).