Acorn Squash - Super Easy, and Almost Dessert!

An acorn squash and a grapefruit spoon
- see the serrations along the spoon's edge?

At the beginning of the coronavirus pandemic, when the grocery store produce departments weren't well stocked (actually they were nearly EMPTY), I couldn't find potatoes or onions or apples or bananas or much of anything, but there were quite a few acorn squashes. 

Because it's spring here, and the acorn is a winter squash, it seemed a little odd to find so many of them.  I like them, though, and who cares what time of year it is, as long as they're in good shape, which these were.  No soft spots!  They should be firm and dark green.  There can also be a yellow or orange area where the squash sat on the ground.

I bought a couple and held on to them until Easter, when we had a big ol' spiral-sliced ham, acorn squash, and rolls, and they were yummy!

Oh, all that melted butter
and brown sugar
and maple goodness - YUM!

Easy Acorn Squash

1 acorn squash
2 T butter
4 T brown sugar
4 t maple syrup

Cut the squash in half lengthwise with a heavy chef's knife, scoop out the seeds and fibrous material, and score the flesh in a hatch pattern with a paring knife.  Pierce the skin all over with the point of a knife. 

Place the squash in a microwave-safe dish, cut side down, and add an inch of water to the dish.  Cover with plastic wrap and vent one corner.  Microwave on high power for 20 minutes.

Preheat the broiler for 5 minutes.  Place the squash cut side up in a broiler-safe pan.  In each half, place half of each of the remaining ingredients.  Broil on high for 5 minutes until the butter is melted.

TIPS:  1.  Acorn squash is rock hard and difficult to cut.  To make it easier, microwave the squash for one minute, then cut the squash from tip to stem - just TO the stem.

       2.  Don't try to cut through the stem.  Cut to the stem, then grasp the halves and break it open the rest of the way.

       3.  Make sure to use a large heavy chef's knife.  If you still have trouble getting the squash cut, you can use a rubber mallet to help the knife along.

       4.  A grapefruit spoon makes scooping out the innards really easy (see the photo above right).

       5.  Overcooked is better than undercooked.

       6.  For each additional squash, add 20 minutes to the microwave time.  OR you can bake several squashes in the oven, cut side down, in a baking dish or pan with 1 inch of water in the bottom, at 400 degrees for 1 hour and 15 minutes.  Then broil in a pan with no water.

       7.  For a savory, rather than a sweet, dish, use butter, garlic, and salt instead of the butter, brown sugar, and maple syrup.