Acorn squash are green globes with scalloped sides. This dish is an excellent accompaniment to Cuban Pork Chops.
- 1 acorn squash
- 2 tablespoons water
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 tablespoon honey
- ½ teaspoon dried tarragon leaves
- ½ teaspoon salt
- ⅛ teaspoon white pepper
Cut squash in half lengthwise and remove seeds and fibers from center. Place the squash halves cut side down on work surface and cut crosswise into 1-inch pieces.
Place, skin-side down, in a microwave-safe 12″ × 8″ baking dish; sprinkle with 2 tablespoons water.
Cover with microwave-safe plastic wrap, vent one corner, and microwave on high power for 12 to 15 minutes, until flesh is almost tender when tested with fork. Uncover, drain if necessary, and let stand while assembling sauce.
In small microwave-safe bowl, combine remaining ingredients and microwave on high power for 2 minutes, then stir until sauce is smooth.
Pour sauce over squash and microwave, uncovered, on high power for 3 to 4 minutes, until squash is tender, spooning sauce over squash twice during cooking time.
Winter squash are hard-sided squashes that require cooking before they are edible. Acorn, butternut, delicata, buttercup, and pumpkin will all work in this easy microwave recipe. Any winter squash variety stores very well and will last up to 3 months if kept in a cool, dry place.