Ingredients:

  • 1 medium acorn squash (approx. 2 lbs / 900g)
  • 4 tbsp water
  • 2 tbsp unsalted butter, softened
  • 2 tbsp brown sugar, packed
  • 1/4 tsp ground cinnamon
  • 1 pinch salt

Instructions:

  1. Cut off the stem end of the squash and slice the squash in half lengthwise.
  2. Use a spoon to scrape out the seeds and stringy fibers from the center.
  3. Place the squash halves cut-side down in a microwave-safe glass or ceramic baking dish and pour in 4 tbsp of water to create a shallow pool.
  4. Microwave on HIGH for 5 minutes.
  5. Carefully flip the squash over and test the thickest part of the flesh with a fork; continue microwaving in 2-minute increments until tender.
  6. Let the squash sit and rest for 2 minutes to allow residual heat to soften the fibers.
  7. Mix softened butter, brown sugar, cinnamon, and salt into a paste, then spoon half of the mixture into each squash cavity.
  8. Microwave for an additional 1–2 minutes until the butter is bubbling and the sugar has liquefied into a syrup.