![]() The filling goes together quickly while you are microwaving the squash. Just like they are after baking for an hour. I could push a dinner fork into the squash with only slight resistance in other words. I added a thin pat of butter, a couple of shakes of salt and a half teaspoon or so of brown sugar to the cleaned halves, returned them to the microwave for three minutes. But once I found how tender the microwaved squash became with only two minutes in the microwave, I couldn’t stop there. The original stuffed recipe called for baking the squash for an hour before adding the stuffing. A breeze compared to cutting and cleaning a raw squash!!! The sorta cooked innards will scoop out cleanly. The softened squash will be tender enough that it cuts easily. Place the pierced squash in the microwave and cook for two minutes on high. Pierce the squash all the way around along the line you will use to cut the squash in half. Find a sharp fork, preferably a two or three pronged cooking fork. And then I found a tip that rocked my acorn squash fixin’ world. ![]() Finally I got brave and kicked it up a notch with this really good recipe for apple sausage stuffed acorn squash. But, with enough butter, acorn squash was a nice addition to a meal a couple of times in the fall. ![]() ![]() It was hard to cut before cooking – a feat of strength and sharp knife and messy to scoop out the seeds. Cut it in half, scoop out the seeds and bake about an hour until tender, with or without butter in the middle. W heels loves acorn squash but I only knew one way of preparing it. ![]()
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