Peeling an acorn squash is the key to this delicious dish that's cooked in a microwave. A fast and easy delight for busy families.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.

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  • Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.

  • Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

Variations

You could use butternut squash for variety. Pecans work well in this recipe instead of walnuts. Honey or maple syrup can used with or instead of the brown sugar.

If you prefer roasted squash, you can place this (uncovered) in the oven at 350 degrees F (175 degrees C) for just under an hour. But be sure to add 1/4 cup of water to the recipe before baking.

Nutrition Facts

98 calories; protein 1g 2% DV; carbohydrates 19.2g 6% DV; fat 2.9g 4% DV; cholesterol 5.1mg 2% DV; sodium 211.4mg 9% DV. Full Nutrition
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Reviews (221)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/13/2006
Very good! I followed the recipe for the ingredients but just filled halved acorn squash with the ingredients and roasted in the oven at 375 (covered for half of the time) until the squash was tender. Yum! Read More
(168)

Most helpful critical review

Rating: 3 stars
10/27/2010
I was looking for something similar to my mom's recipe but this didn't live up to my memory. Read More
(5)
302 Ratings
  • 5 star values: 192
  • 4 star values: 76
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 2
Rating: 4 stars
10/13/2006
Very good! I followed the recipe for the ingredients but just filled halved acorn squash with the ingredients and roasted in the oven at 375 (covered for half of the time) until the squash was tender. Yum! Read More
(168)
Rating: 5 stars
09/16/2005
I have used a similar recipe for a long time that uses more butter. I put a little nutmeg and cardamon in mine as well. I am giving this 5 stars because it is a delicious way to make squash and also for the tip on how to peel those buggers-they're not easy!! Thanks for the tip!!! Read More
(90)
Rating: 5 stars
02/19/2007
This is a fabulous recipe. I find myself making it weekly. Thank you so much for posting it. I omit the walnuts and add 2/3 cup of dried cranberries and 1/2 cup unsweetened applesauce. Read More
(68)
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Rating: 5 stars
03/17/2006
This was very sweet and delicious. Thanks for the tip on peeling the squash - it worked great. Make sure you use a sweet apple. Read More
(37)
Rating: 5 stars
10/22/2006
YAAA!!! I got my kids to eat Squash!! They thought it tasted like a dessert. Very Good. Thank you soooo much on the tip to peeling the squash. The peel almost fell off the squash. Will make again great for a fall side dish!! Read More
(31)
Rating: 5 stars
09/13/2006
Fantastic! Thanks for the great idea on peeling the squash. This came out terrific I drizzled about a tablespoon of Vermont maple syrup over the mixture to add some extra flavor. It came out great- Only complaint...it just wasn't enough- I will double the recipe next time. Read More
(28)
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Rating: 5 stars
11/14/2005
This was very good! I usually shy away from the winter squash because it takes so long to prepare. This was quick and easy and tasted delicious. Even my 5 year old vegetable-hater ate and enjoyed it! Yay! Next time I think I'll try adding the nutmeg and cardamon like an earlier reviewer mentioned just for the variety. Read More
(27)
Rating: 5 stars
11/01/2010
I loved this recipe. It was simple to prepare and bake. Halved the squash and cleaned out the center. Mixed together in a bowl the sugar, cinnamon, salt and walnuts, then tossed in the apples. Split the apple mixture between the two halves. Topped each half with a tablespoon of butter. Placed in a glass baking dish and put in the oven (preheated to 350 degrees F) for 25 minutes uncovered to roast, then covered for and additional 20 minutes. My house smelled wonderful, and the squash tasted sublime. Next time, I think I'll add another teaspoon of brown sugar, 1/4 teaspoon each of nutmeg and ginger, an extra pinch of cinnamon, and 2-3 tablespoons of applesauce to keep the apples moist while baking. Also, I'm single and had a half left over. Still tasted just as wonderful when reheated two days later! I will definitely adding this recipe to my autumn recipe standards! Read More
(27)
Rating: 5 stars
01/04/2006
This was a very good recipe especially if you are looking for something different to do with acorn squash. I used black walnuts for a more nutty flavor and natural sugar. I also fixed them in a skillet on the stove top since I very seldom use the microwave because of losing the nutritional value of foods. Read More
(26)
Rating: 3 stars
10/27/2010
I was looking for something similar to my mom's recipe but this didn't live up to my memory. Read More
(5)
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