![]() ![]() 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. I put the lid back on and cooked it in the microwave for another three minutes. 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. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. ![]() Then I placed it in a covered microwave safe dish for ten minutes. Ingredients 1 acorn squash, halved and seeded salt and pepper to taste 4 tablespoons butter, divided 4 tablespoons brown sugar Directions In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. 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. Add the brown sugar and pecans to a food processor fitted with a steel blade and process until the pecans are finely ground. 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. Acorn squash came to my rescue last week. ![]()
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