Microwavable Acorn Squash Recipes

Steps:

• Slice off one of the scallops on the side of the squash to create a flat area. This will prevent the acorn squash from rolling around while being cut in half.
• Lay the squash on the flat sliced side. With a large sharp knife, cut off the top and bottom of the acorn squash.
• Pierce the middle of the squash and cut through one of the polar ends.
• Then turn the squash and cut through the other polar end.
• Open the acorn squash and remove the seeds with a spoon. Discard the seeds.
• Set on a microwave-safe dish. Pierce the squash with a fork.
• Brush the inside of the squash, and all of the exposed flesh, with some of the melted butter.
• Flip the squash over so they are face down. Then microwave for 6 to 8 minutes (depending on the strength of your microwave).
• Flip the squash over. Brush with more butter. Sprinkle with a couple of pinches of salt and pepper (or your preferred seasonings depending on your prospective dish).
• Flip back over so that it's face down. Microwave 2 to 3 minutes more. Take the acorn squash out of the microwave.
• The acorn squash is ready to eat.
• If pureeing the acorn squash, let it cool to touch. Then scoop the flesh out of the squash and puree it.
• If chopping or slicing the squash, slice the skin from the outside of the flesh and chop or slice the squash.

Steps:

• Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
• Turn squash cut side up. Fill centers with brown sugar, butter and honey; sprinkle with salt and pepper.
• Cover and microwave on high for 2-3 minutes or until heathed through.

Steps:

• Microwave squash on high (100%) for 2 minutes.
• Pierce squash several times and microwave on high (100%) for 15 to 18 minutes, turning 1/4 turn every 4 minutes, until soft and fork tender.
• Slice into 1 inch thick rings and remove fibers and seeds.
• Arrange in a circle on a large plate.
• Microwave butter in a small container on high (100%) for 20 seconds until melted and brush over tops of squash rings.
• Cover with waxed paper and microwave an additional 2 to 4 minutes on high (100%) until very hot.

Steps:

• In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. Microwave on high for 15 to 20 minutes. Drain.
• Sprinkle each half with salt and pepper to taste. Place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
• Broil 5 minutes, or until butter is melted. Mix the melted butter and sugar into the flesh, and serve.

Steps:

• Place squash on a microwave-safe plate, microwave on high for 3-4 minutes. Cut in half; remove seeds and strings. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. Place squash, cut side down on in a microwave-safe dish. Cover and microwave for 4-1/2 minutes. , Meanwhile, combine the crackers, butter, brown sugar and nutmeg. Turn squash over; fill with cracker mixture. Microwave for 1-2 minutes or until squash is tender.