Microwaved squash

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    Microwaved squash

    Microwaved squash

    (294)
    35min


    288 people made this

    About this recipe: A lightly sweetened and spiced squash recipe. Acorn squash is peeled, then microwaved with apples, butter, brown sugar, walnuts, salt and cinnamon. Serve as a side dish.

    Ingredients
    Serves: 6 

    • 1 acorn squash
    • 2 apples, cored and sliced
    • 15g butter
    • 2 tablespoons dark brown soft sugar
    • 1 tablespoon finely chopped walnuts
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pan of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 2.5cm chunks.
    2. Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the dark brown soft sugar, walnuts, salt and cinnamon over the top. Cover with cling film and poke a few holes in it for ventilation.
    3. Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover and stir. Return to the microwave and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

    Ingredients

    You could use butternut squash for variety.

    Pecans work well in this recipe instead of walnuts.

    Honey or maple syrup can used with or instead of the dark brown soft sugar.

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (294)

    Reviews in English (293)

    by
    163

    Very good! I followed the recipe for the ingredients but just filled halved acorn squash with the ingredients and roasted in the oven at 375 (covered for half of the time) until the squash was tender. Yum!  -  13 Oct 2006  (Review from Allrecipes US | Canada)

    by
    89

    I have used a similar recipe for a long time that uses more butter. I put a little nutmeg and cardamon in mine as well. I am giving this 5 stars because it is a delicious way to make squash, and also for the tip on how to peel those buggers-they're not easy!! Thanks for the tip!!!  -  16 Sep 2005  (Review from Allrecipes US | Canada)

    by
    68

    This is a fabulous recipe. I find myself making it weekly. Thank you so much for posting it. I omit the walnuts and add 2/3 cup of dried cranberries and 1/2 cup unsweetened applesauce.  -  19 Feb 2007  (Review from Allrecipes US | Canada)

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