Acorn squash is available at the grocery stores all year long. However, I believe they are at their peak in the fall. They make a great side dish for just about any type of meat. Acorn squash comes in many sizes. I choose the size based on my cooking vessel. Since I microwave my squash, my dish has to be able to fit in a microwave. For my small family, this works well. If you ever need enough for a larger group, just cook in the oven for 1 hour instead of the microwave.
My covered casserole dish is about 10” x 10” and will hold one large or two small squashes.
Squash typically has a very hard skin. Use a large knife and cut from end to end. If it is hard to push your knife through, use a rubber mallet and gently tap on the back of the blade to force it through the squash.
- 1 Acorn squash
- 6 Tbsp. butter
- ⅔ C. brown sugar
- Cut in half and remove seeds.
- Place cut side up in a casserole dish with a lid.
- Put 3 tbsp. butter & ⅓ C. brown sugar into each scooped out pocket.
- Pour ½” of water into the dish, around the squash.
- Cover and microwave for 20 minutes on high.
- Using two large spoons, transfer each half into a small bowl.
