![]() ![]() When we were ready to eat I used a spoon to scrape the meat of the squash from the skin and stirred it all up with the butter and sugar. Once the squash was done I placed it on the table to cool as I finished up the rest of our meal. Place 1 teaspoon brown sugar into each squash half. It took me about six minutes for the first part of the cooking process, and then an additional two minutes after I added the butter, brown sugar, salt, and nutmeg. I put the lid back on and cooked it in the microwave for another three minutes. Place squash halves into ungreased 9-inch square microwave-safe baking dish, cut-side up. I pulled the dish back out and added a heaping spoonful of brown sugar (about 1/3 cup) and 1/2 a tablespoon of butter to each half of squash. Then I placed it in a covered microwave safe dish for ten minutes. I decided to speed things up by cooking it in the microwave and it turned out just as good! I cut it in half and used a spoon to remove all of the seeds. I grabbed it up and decided that was going to be one of our sides with dinner but I also knew I didn’t have enough time to wait for it to cook in the oven for nearly an hour. My mom and dad used to grow acorn squash in our garden when we lived in Illinois and my mom would prepare it by baking it in the oven with butter and brown sugar. As I walked through the produce section at Target (which is probably one of the least fun sections in Target so I like to hurry though) I spotted acorn squash. Microwave on high power until flesh pierces easily with a fork, about 10 minutes. Place squash halves, cut sides-up, into a large, microwave-safe dish. Acorn squash came to my rescue last week. Directions Prick all over the insides of the squash halves with a fork brush with butter and sprinkle with brown sugar. ![]()
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