There are few better speedy fall sidedishes than microwaved acorn squash. While dried beans and fish are my two other microwave favorites (beans cook quickly and hold their shape and fish remains tender and juicy), acorn squash satisfies both the need for a vegetable and the desire for a sweet. Usually baked for an hour or so in the oven, this version is done in about ten minutes (five for one half) and also makes a filling lunch should you want something hot and simple. Pair it will a grilled chop or the Thanksgiving turkey and you're done. Sweet, nutty squash. Your fall go-to vegetable.
Acorn Squash in the Microwave
Cut in half one acorn squash of any color. Remove seeds with a spoon. Place squash halves in a microwave safe dish (2 qt Pyrex) and fill each with 1T brown sugar and 1t butter. Sprinkle with just a tad of salt and pepper. Cover and microwave 8-10 minutes until tender. Uncover carefully; the steam is very hot.
If you'd like an entire meal in your squash, scoop out a quarter cup of squash from each half and chop; set aside. In a medium skillet, cook 1/2 pound breakfast sausage* with 1/4 cup each chopped onion and green pepper and the chopped squash. Chopped peeled apples are a possible addition, as well, if you like them. Season well with salt, pepper, and a pinch of sage. Cook until vegetables are tender and the sausage is well-browned. Add 1/2 cup cooked rice and stir well. Remove from heat and set aside.
Cook squash as above, but skip the brown sugar and butter. Remove cover carefully and fill each squash half with the sausage and rice mixture. Place dish back in the microwave and heat on high for a minute or two.
*For a vegetarian option, scrambled eggs and a 1/4 tsp curry powder can be substituted for the sausage.
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