Microwave Acorn Squash

Serves 2

1 medium acorn squash (about 1 1/4 pounds)

2 tablespoons water

1 tablespoon unsalted butter

1 tablespoon packed light or dark brown sugar

1/4 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1. Cut 1 acorn squash in half lengthwise and scrape out the seeds. Place the halves cut-side down in a microwave-safe glass or ceramic baking dish.

2. Add 2 tablespoons water to the baking dish. Microwave on high for 6 minutes. The squash should be tender but still slightly firm.

3. Remove the dish from the microwave. Carefully flip the halves (they will be hot). Cut 1 tablespoon unsalted butter in half and place a piece in the hollowed-out area of each half. Sprinkle with 1 tablespoon packed brown sugar, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg.

4. Microwave on high until the flesh is very tender and the butter and sugar are bubbly, about 2 minutes more. Serve with a spoon to scrape out the flesh and dip in the sweet, buttery mixture in the center.

Recipe note: Refrigerate leftovers in an airtight container for up to five days

(Kristina Vanni is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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