Microwave Acorn Squash

From: Diana #2

On Oct 26, 2009

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

From: Greeny4444

On Apr 5, 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.

From: BarbryT

On Feb 8, 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.

From: PaulaG

On Dec 8, 2008

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.