These Microwave Acorn Squash Halves are perfectly fork tender, sweet, buttery and the easiest way to cook a delicious fall side dish.
Microwave Acorn Squash
This recipe is one of easiest side dishes to make using the microwave instead of oven and using just 3 ingredients. It cooks amazingly tender, flavorful and tasty.
It is a winter squash with bright orange flesh and buttery flavor. It is a nutritious vegetable with numerous health benefits like vitamin C, potassium, magnesium, antioxidants, high in fiber and low in calories.
Though it is a fall favorite, it is available year round in the grocery store and delicious made into soups, salads or muffins.
When selecting one from grocery store, look for one that feels heavy for its size and a dark green skin with orange patches from where it sat on the ground.
Why You'll Love These?
- Quick and Easy - Cooks in a fraction of the time compared to the oven.
- Customize - Make them sweet with brown sugar, savory or stuffed.
- Healthy - It is low in calories, packed with nutrition and a great vegetarian side dish.
How to Cut?
Using a sharp knife, cut vertically through the top centre to the bottom. For stability you can cut ¼ inch of the stem end and the base. This provides a solid base that won't slip and slide around your cutting board.
If you find it hard to cut a large squash especially large ones then pork a few holes all over with a fork (like baked sweet potato) and microwave for 2 to 3 minutes. It should be much easier to cut.
Scoop out the seeds using a spoon and discard or rinsed and roasted to make a healthy snack. Check out this recipe for roasted seeds.
Microwave cooking times will vary depending on the wattage and size of the vegetable. The advantage of this recipe is that you can easily test for doneness and adjust the timing. It is done cooking when a knife or fork can pierce the tender flesh and the vegetable feels soft to touch.
INGREDIENTS (Scroll down to the bottom of the post for complete recipe)
- Acorn Squash - Select a whole one that is dark on the outside, feels heavy for its size when picked up.
- Water - It creates steam when cooking, which helps in cooking the vegetable soft.
- Seasonings - This recipe is made sweet with a hint of savory notes from salt and pepper.
- Butter - Use salted or unsalted butter.
- Cook in batches if needed - If you are cooking a bigger vegetable and it does not fit in your microwave, then cook one half at a time.
- Choose your tenderness - Cook as soft as you want, although we found it delicious when very soft to be scooped with a spoon.
It has a buttery flavor that pairs well with sweet and savory seasonings. Although these are simply yet amazingly delicious served according to the recipe or here are a few other suggestions to try:
- Other sweeteners - Use maple syrup or honey instead of brown sugar.
- Spicy - Add a dash of sriracha.
- Fall spices - Dash of cinnamon, cloves, nutmeg and ginger.
- Garlic - Garlic powder, black pepper and grated parmesan cheese.
How To Cook (Scroll down to the bottom of the post for complete recipe)
- Prep - Cut one in half vertically using a big sharp knife, scoop out the seeds using a large spoon and discard or roast.
- Microwave - Place them cut side down in a baking dish along with 3 tablespoons water. Cook for 8 to 10 minutes or until tender.
- Make seasoned butter - While the acorn squash is cooking, mix melted butter, brown sugar, salt and black pepper until combined in a small bowl.
- Finish cooking - Flip halves using tongs, spoon butter on the flesh side and spoon remaining butter into the cavity. Microwave for an additional 2 to 4 minutes or the flesh gets golden on color.
How To Serve?
Serve for weeknight dinner with chicken dishes like baked chicken cutlets, chicken meatballs or lemon pepper wings.
These are amazing served as is, garnished with toasted pecans or stuffed with cooked quinoa, pumpkin seeds and cranberries, and feta for a delicious vegetarian dinner option.
- Fridge: Refrigerate leftovers in a covered container for up to 3 days. Scoop flesh and use it to make pasta dishes or omelet.
- Reheat: Reheat in the microwave for a few seconds or warmed through.
- Freeze: Freeze portions in zip lock bags for up to 4 months. Thaw before using.
FREQUENTLY ASKED QUESTIONS
Yes, the skin is totally edible and microwaving makes the skin tender and easier to chew when compared to oven roasting or air frying. However with this recipe, we like to scoop out the flesh with a spoon and leave the skin as a bowl.
Microwave Acorn Squash
- 1 Acorn squash 1 to 1 ½ pounds
- 2 tablespoons butter melted
- 1 to 2 tablespoons dark brown sugar
- ¼ teaspoon salt use less if using salted butter
- ⅛ teaspoon ground black pepper
- Chopped toasted pecans to garnish optional
- Cut the acorn squash in half vertically. Scoop out the seeds using a large spoon and discard or use for roasting.
- Add 3 tablespoons water into a microwave safe baking dish and place squash flesh side down.
- Microwave for 7 to 9 minutes or cooked through when pierced with a knife.
- While the squash is cooking, mix melted butter, brown sugar, salt and black pepper together in a small bowl.
- Flip the squash over ( use tongs or kitchen towel when flipping hot squash), evenly drizzle mixed butter on the flesh and pour remaining (along with the seasoning) into the cavity.
- Microwave for 2 to 4 minutes or until golden and tender. Sprinkle chopped toasted pecans before serving.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting kitchenathoskins.com
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.