Cooking basics: Cinnamon-butter acorn squash

I am a big fan of most types of squash, as long as it’s cooked the right way.

My dad used to cook yellow squash in a sauce pan with a lot of onion and some water for moisture, and if I’m not mistaken, some bacon. The squash would basically turn into mush, and I hated it. (this is also how my parents cooked cabbage!) This is not the right way to cook squash. ;)

Mama Steph's cinnamon butter acorn squashMy preference for preparing yellow squash is stir frying or sauteeting, and cabbage is good that way, too. But I digress.

 

 

 

 

 

 

 

One type of squash I don’t remember my parents cooking is acorn squash.  I was interested in the pretty little squashes, so as an adult I have begun experimenting with them. The peak season for acorn squash begins in October and runs through spring, but you’ll likely see them in your stores already.

acorn squash

 

 

 

 

 

 

 

 

If you haven’t tried acorn squash because you’re unsure how to prepare it, let me make this easy for you!  You can use your microwave!

 

Mama Steph’s quick cinnamon-butter acorn squash

  • one acorn squash (doesn’t matter what color it is, they’re all the same inside)
  • 2 tablespoons butter
  • 2 teaspoons cinnamon
  • 2 TBS brown sugar (or other sweetener…honey, agave syrup, Stevia, Splenda, etc…to taste)

Method:

1. Wash acorn squash in warm, soapy water. Dry.

2. Stab squash with sharp knife in five or six places on each side. (not necessary to go all the way through to other side, just a couple inches deep)

3. Cut squash in half vertically with a large knife.

4. Scrape out stringy pulp and seeds and discard.

5. Place one half of squash on dinner plate.

6. Place 1 tablespoon butter in the half, and sprinkle with cinnamon and sugar or other sweetener.

7. Place plate in microwave, and turn on high for 8 minutes.

After eight minutes, the flesh should be fork tender when you attempt to scoop out a bite of flesh.

Tip:  If necessary, cook for a minute longer, recheck, etc.  Mine was perfect after eight, but I have a fairly big microwave.

If you want to cook both halves at the same time, I’m sure your cooking time may need to be lengthened. Let me know how long you end up cooking two,  if you try it! I’d be interested to know.

If you would rather bake  your acorn squash in the oven, check out my easy tutorial here.

You might also like:  Autumn harvest macaroni and cheese

Copyright 2013 Stephanie Hill Frazier. All rights reserved.

 

 

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2 thoughts on “Cooking basics: Cinnamon-butter acorn squash

  1. Pingback: English Muffins | lovingbutter

  2. Pingback: Perfect for Fall: Oven Baked Acorn Squash Fries – Recipe | Home Living Flair

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