Acorn Squash


Ingredients: (courtesy of America's Test Kitchen)

  • 2 acorn squash, with bottoms sliced off so they sit upright

  • Salt

  • 1/4 cup water

  • 3 teaspoons unsalted butter

  • 3 teaspoons maple syrup

  • 1/8 teaspoon salt

Microwave the acorn squash for 5 minutes. Halve and remove seed material.

Sprinkle cut sides of squash with salt. Place cut-side down microwave-safe bowl, (e.g., CorningWare). Add water to bowls and place lids on bowls.

Microwave on high until the squash is very tender, 10 to 20 minutes. Remove from microwave (careful, the bowl will be very hot).

Adjust oven rack to uppermost position (about 6 inches from heating element) and preheat broiler. Melt butter, maple syrup and 1/8 teaspoon salt in a small saucepan in microwave until combined, whisking occasionally.

Transfer cooked squash cut-side up to a rimmed baking sheet. Score the cooked squash to allow the butter/maple syrup mixture to be absorbed better. Spoon the butter/maple syrup mixture onto each squash half. Broil squash until brown and caramelized, about 5 to 8 minutes, rotating baking sheet as needed. Remove squash when done and serve immediately.