I’ll never forget the first time I discovered this microwave method for acorn squash. After years of waiting over an hour for oven-baked squash, I stumbled upon this game-changing technique in a cookbook that promised tender, caramelized squash in just 20 minutes. The results were so impressive that this method has completely replaced my traditional baking approach. The microwave perfectly steams the flesh while the broiler creates that irresistible caramelized topping.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Table of Contents
Why This Recipe Works
The microwave steams the squash from the inside out, creating perfectly tender flesh without the lengthy baking time. Adding water creates steam that penetrates the tough skin, while the final broiling step caramelizes the brown sugar topping, resulting in a complex flavor and an appealing presentation. This two-step cooking method delivers restaurant-quality results in a fraction of the time.
Ingredients
- Acorn squash – Provides a sweet, nutty base with a creamy texture when cooked
- Butter – Creates richness and helps brown sugar caramelize under the broiler
- Brown sugar – Adds sweetness and creates beautiful caramelization when broiled
- Pumpkin pie spice – Enhances the natural squash flavor with warm autumn spices
- Salt – Balances sweetness and enhances all other flavors
How to Pick Acorn Squash
If acorn squash isn’t an item you regularly buy, it might be hard to know what makes a good acorn squash.
To begin with, you will want to look at the color of the squash. They are most ripe when they are dark green.
Next, look at the finish of the acorn squash. Does it look waxy or matte? You want to find the one that has a matte look. A waxy surface indicates that the squash was picked before it was fully ripe.
Lastly, ensure the outside of the acorn squash as a whole appears okay. You don’t want one that has a lot of blemishes and soft spots. That could mean that it is past the point of being ripe and is no longer edible.
How to Make Microwave Acorn Squash
- Use a heavy, sharp knife to cut the squash in half. Use a spoon to scoop out and discard the seeds and the stringy bits from the insides of the squash.
- Place the squash cut side down in a microwave-safe dish. Add 1/2 cup of water to the dish and then cook the squash for 15 to 20 minutes. The squash will be done when you can easily pierce it with a fork.
- In the microwave or on the stovetop, melt the butter, and stir in the brown sugar, pumpkin pie spice, and salt.
- Place the microwaved squash in an ovenproof dish and drizzle the butter sauce over the squash.
- Set your oven to broil and broil the squash for 5 to 7 minutes until the butter begins to bubble and the brown sugar begins to caramelize. Serve immediately.
- You may want to add a sprinkle of salt and pepper to the flesh of the squash just before serving.
Storage & Reheating Instructions
- Refrigerator Storage: Store in an airtight container for up to 5 days. Flesh may be removed from skin before storing if desired.
- Reheating Method: Reheat in microwave for 1-2 minutes or in a 350°F oven for 10 minutes until warmed through.
- Freezing: Remove flesh from skin and store in freezer bags for up to 10 months. Thaw before reheating.
I hope you give this recipe a try! It is the perfect savory acorn squash recipe. The meat of the squash is fork-tender. This is one of the best ways to cook acorn squash.
Love winter squash? Try these recipes!
- Acorn Squash Soup
- Olive Garden Pumpkin Cheesecake
- Panera Butternut Squash Soup
- Pumpkin Custard
- Pumpkin Dump Cake
- Pumpkin Muffins with Cake Mix
- Pumpkin Pancakes
- Pumpkin Pie Dip
- Pumpkin Pie with Cream Cheese Layer
- Starbucks Pumpkin Bread
Favorite Fall Side Dish Recipes
Check out more of my easy side dish recipes and the best fall recipes here on CopyKat!
Microwave Acorn Squash with Brown Sugar
Ingredients
- 2 acorn squash
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Use a heavy knife to cut the squash in half from the stem to the end of the squash. Use a spoon to scoop out and discard the seeds and the stringy bits from the squash.
- Place the squash cut side down in a microwave-safe baking dish. Add 1/2 cup water to the dish and microwave the squash for 15 to 20 minutes. The squash will be done when you can easily pierce it with a fork.
- Set your oven to broil.
- In the microwave or on the stovetop, melt the butter and stir in the brown sugar, pumpkin pie spice, and salt. Place the microwaved squash in an ovenproof dish, and drizzle the butter over the squash.
- Broil for 5 to 7 minutes. The butter will begin to bubble and the brown sugar will begin to caramelize. Serve immediately.
I’ve cooked Acorn squash like this for years. I don’t use pumpkin pie spice but use apple pie spice and a dash more cinnamon. The brown sugar can also be replace with a thick brushing of maple syrup. For ease in cutting one, I use an ice pick and prick every 1 -1 1/2″ around it and it makes it easier to keep a straight cut. Don’t discard those seeds! Clean them and roast them like pumpkin seeds and spaghetti squash seeds.
I’ve made acorn squash (our favorite) for years in the microwave. To the above recipe I add chopped apples. . .just mix with the brown sugar and a little cinnamon, then top with butter. But I DO NOT broil.
Your recipe sounds great Mary, thank you for sharing.
This soup is oh so creamy.