Microwave acorn squash is a real treat and you can make it in less than 20 minutes. Acorn squash is microwaved, topped with brown sugar butter sauce, then broiled to perfection. Your result is flavorful and tender.
Quick Acorn Squash Recipe
The one thing I have disliked about Acorn squash is that it can take a long time to cook if you want to bake it. It will take a little over an hour.
So I was reading one of my new cookbooks and it suggested microwaving the squash and then popping it under the broiler. And you know what? It worked. It worked wonderfully. Actually, I was amazed at the suggestion because this meant you can have an acorn squash in a reasonable amount of time.
With this microwave whole acorn squash recipe, you no longer have to wait a long time to enjoy this tasty winter squash. When using the microwave you can make acorn squash with brown sugar topping in under 20 minutes.
What Does Acorn Squash Taste Like?
Acorn squash is not a dish you see people making very often. One of the reasons might be that many people don’t know what it tastes like. However, with this recipe that lets you cook the acorn squash in the microwave, that might change a bit.
It has a refreshing yet not overpowering nutty taste with a little bit of sweetness. It has a nice buttery taste when baked too. Some might find plain acorn squash a little bland, but not when paired with my pumpkin pie butter sauce.
Ingredients for Microwave Acorn Squash
You likely have most of these ingredients already. But if you don’t keep acorn squash in your pantry regularly, you will definitely need to get some of those. Here’s a list of what you need:
- Acorn squash
- Brown sugar
- Pumpkin pie spice
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 means that the squash was picked before it was ready to harvest.
Lastly, make sure the outside of the acorn squash as a whole looks okay. You don’t want one that has a lot of blemishes and soft spots on it. That could mean that it is past the point of being ripe and is no longer edible.
How to Cut Acorn Squash
For this microwaved acorn squash recipe, you will need to cut the squash in half from the stem to the bottom of the squash. This will give you a nice divot for the butter to settle when it is cooked.
Place the acorn squash on a cutting board. Use a sharp, sturdy chef knife to slice it in half.
How to Make Your Own Pumpkin Pie Spice
Now that autumn is upon us, all of the apple and pumpkin recipes are out so you will want to either make your own pumpkin pie spice or buy it if you don’t already have it.
This squash recipe includes a delightful pumpkin pie spice butter sauce and it has pumpkin pie spice in it. If you do not have any pumpkin pie spice, it is actually quite simple to make your own.
I have a great recipe for homemade pumpkin pie spice. You can store the remaining spice mix for another recipe.
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.
How to Store Microwave Acorn Squash
To store leftover microwave acorn squash, make sure it has completely cooled, and then wrap it with foil, plastic wrap, or Press’n Seal and place it in the fridge.
If you want to freeze the leftovers, you should remove the skin of the squash before freezing it. Then place the flesh in a freezer-safe plastic zip-top bag.
How Long Will Microwaved Acorn Squash Last?
When stored properly, the acorn squash leftovers will last in the fridge for up to 5 days or in the freezer for up to 10 months if stored in an airtight container.
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
- 2 acorn squash
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 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.