How to Cook Acorn Squash in the Microwave

My mother-in-law was an amazing cook with a knack for using the microwave. Before I began eating scrumptious meals at her house, I had steered clear of squash! The stringy yellow strands simply did not appeal to me! Then one brisk Sunday afternoon she served this sweet and palatable dish alongside a turkey roast.

“What is this?” I asked, spooning a third helping onto my plate.

“Squash,” She answered sweetly.

Squash? I was stunned. I held the steaming yellow spoonful away from me and eyed it suspiciously. But I loved it! I adored it! I was the Dr. Seuss character with green eggs and ham. Once I tried it, I had to say “I do! I like this Sam-I-am!”

When our family moved away from the in laws, I couldn’t bear the thought of a Thanksgiving meal without that microwaved squash. I called her up and got the following instructions for cooking acorn squash in the microwave. It is so simple, so tasty, and so special; it has decorated our dining room table for over twenty years. My kids love it!

So Step by step, this is how you cook acorn squash in the microwave:

1. Pick out your acorn squash. October – December the squash is in decent supply at all the supermarkets. Pick out squash that have a rich green color, and has no noticeable cracks or soft spots. Don’t fear a large orange or yellow blotch, but avoid any squash that has more than half of its surface discolored orange or yellow. The rind should be dry and dull. If the rind is shiny, that means some fool picked it a little too early, and it will lose some sweetness. And we want it sweet! This one is for the kids. The acorn squash should feel dense and heavy.

2. Rinse it off and pierce the large end of each squash with a knife or large fork on four sides.

Place the squash on a plate (paper works great) to avoid a thin sticky layer on your microwave tray. Pop them bad boys in the microwave and cook at approximately seven minutes per pound. Half way through the cooking process stop the microwave and flip the squash over. The bottom tends to cook faster. Why? I have no idea. When it is done cooking the skin will be darker and soft. Be Careful! That cooked squash is hot!! Use a dry wash cloth or potholders to handle it.

           Using a large kitchen knife, cut the squash in half across the middle. The inside will be soft and yellow. Using a tablespoon scoop the seeds and center fibers right out and right into your trash can.

Add the good stuff: For each pound of squash, add 2-3 TBSP of butter or margarine. I am partial to Imperial and highly recommend it for great flavor. Add 1-2 TBSP of brown sugar and stir it all up into a mouth watering mixture.