Microwave Acorn Squash
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
86 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Microwave Acorn Squash
Description
Microwave Acorn Squash involves washing and drying the squash before halving it lengthwise. To ease cutting, the recipe suggests either careful initial cutting or pre-softening the squash by microwaving incisions for 2 minutes. After removing seeds and pulp, the squash halves are placed cut side down in a microwave-safe dish with water to steam and soften during about 8–9 minutes of high-power microwaving.
The cooked squash becomes tender with creamy flesh that can be easily scooped out. A pat of butter and salt bring out its natural flavors, while optional toppings such as cinnamon, brown sugar, or maple syrup allow for sweet variations. Herbs or Parmesan cheese add a savory touch if desired.
This quick method provides an approachable way to prepare acorn squash without oven roasting. The swift microwave cooking saves time and yields a soft, well-cooked vegetable that can serve as a side dish or ingredient in other preparations.
Remainders can be stored in an airtight container in the refrigerator for up to 4 days. Pre-softening the squash by microwaving it for 2 minutes eases cutting and reduces final cooking time.
Ingredients
- 1 acorn squash medium
- 1 teaspoon butter can use vegan butter to keep the recipe vegan, melted
- Pinch salt
Optional toppings:
- brown sugar
- cinnamon
- maple syrup
- Parmesan Cheese
- herbs
- Spices
Instructions
- Wash the squash thoroughly and dry it with a towel. Place the squash on a cutting board. With a sharp knife, carefully cut the acorn squash in half from the stem end to the base. To make it easier to cut the squash, you can heat it in the microwave first to soften it. To soften acorn squash in the microwave, first make a few incisions in the squash using a knife or fork, to allow steam to escape. Then place the squash on a plate and microwave it on high heat for 2 minutes. When the squash is cool enough to handle, cut it in half.
- Use a large spoon to remove the seeds and stringy pulp from the center of the squash halves.
- Place the squash halves, cut side down, in a microwave-safe dish. Pour 2-3 tablespoons water into the dish. This helps soften the squash as it cooks. Microwave the acorn squash on high power for 8-9 minutes until tender and almost cooked through when poked with a fork. The cooking time may vary depending on the size of your squash and the wattage of your microwave, so keep an eye on it.
- Flip the squash over so that it's cut side up. Brush insides of the squash with melted butter and sprinkle with salt. If desired, sprinkle with brown sugar, cinnamon, spices, or any other toppings like brown sugar and cinnamon. Return the dish to the microwave and cook another 2-3 minutes until done. Carefully remove the squash from the microwave and check if the flesh is tender. If it's not fully cooked, you can microwave it for an additional minute or so.
- Serve acorn squash as is or use it to make different dishes like stuffed acorn squash or mashed acorn squash. See "How To Serve Microwave Acorn Squash" section of blog post for some ideas.
Notes
- To make cutting easier, microwave the whole squash with venting incisions for 2 minutes before slicing.
- Place the squash halves cut side down in a microwave-safe dish with a few tablespoons of water for steaming.
- Cooking time varies with squash size and microwave wattage; test tenderness with a fork.
- Store leftover cooked squash in an airtight container refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Serving | 0.5 squash | |
| Calories | 86kcal | 4% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 6mg | 0% |
| Potassium | 748mg | 16% |
| Fiber | 3g | 12% |
| Vitamin A | 791IU | 16% |
| Vitamin C | 24mg | 27% |
| Calcium | 71mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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