Name: Acorn Squash with Brown Sugar
Total time: 35 min
Ingredients: 2 acorn squash (about 1 1/2 pounds each), halved pole to pole and seeded; Salt; 3 tablespoons unsalted butter; 3 tablespoons dark brown sugar

Why This Recipe Works

Believe it or not, microwaving took first place in cooking methods for our acorn squash recipe, presenting a squash that was tender and silky smooth, with nary a trace of dryness or stringiness. Hammering out the details of our microwave acorn squash recipe was easy: Microwave on high power for 20 minutes, and the squash is perfectly cooked. It was best to halve and seed the squash before cooking; whole pierced squash cooked unevenly.

Before You Begin

Squash smaller than 1 1/2 pounds will likely cook a little faster than the recipe indicates, so begin checking for doneness a few minutes early. Conversely, larger squash will take slightly longer to cook. However, keep in mind that the cooking time is largely dependent on the microwave. If microwaving the squash in Pyrex, the manufacturer recommends adding water to the dish (or bowl) prior to cooking. To avoid a steam burn when uncovering the cooked squash, peel back the plastic wrap very carefully, starting from the side that is farthest away from you.

Instructions

Sprinkle squash halves with salt and place halves cut-sides down in 13- by 9-inch microwave-safe baking dish or arrange halves in large (about 4-quart) microwave-safe bowl so that cut sides face out (see photo). If using Pyrex, add 1/4 cup water to dish or bowl. Cover and microwave on high power until squash is very tender and offers no resistance when pierced with paring knife, 15 to 25 minutes. Using potholders, remove baking dish or bowl from oven and set on clean, dry surface (avoid damp or cold surfaces).

While squash is cooking, adjust oven rack to uppermost position (about 6 inches from heating element); heat broiler. Melt butter, brown sugar, and 1/8 teaspoon salt in small saucepan over low heat, whisking occasionally, until combined.

Using tongs, transfer cooked squash cut-side up to rimmed baking sheet. Spoon portion of butter/sugar mixture onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. Set squash halves on individual plates and serve immediately.