About this recipe:I was first introduced to squash whilst I was living in America for three months. I was told a few different ways of cooking it, but this is my favourite. In the States, I used acorn squash, but butternut is just as good, and I'm sure other types of winter squash would work well too.
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Method Prep:5min › Cook:20min › Ready in:25min
Rinse the squash. Cut in half lengthways. Scoop out and discard the seeds.
Pour roughly an inch of water into a large, microwave-suitable, flat bottomed dish. Place the squash face down in the water.
Microwave on high for about 20 minutes. You may need to adjust the timing depending on how big or how ripe the squash is and the power of your microwave. Cook until the fleshy part of the squash is soft and can be scooped out, but not so much that it becomes mushy. The skin of the squash will have started to become translucent.
Remove the squash from the water. Hold using a tea towel and scoop out the flesh into a colander stood over the sink. Depending on how long you have cooked it, you may be able to scoop out all the flesh right up to the skin. If not, don't worry. Return to the water and cook for a few more minutes, or if there is just a small amount that isn't cooked, just discard it.
Add the butter, sugar and black pepper and mix it in with a fork. The squash shouldn't need much mashing.