Back when I made this, I had bought 2 squash, thinking that J. would love acorn squash, and I’d make it again. He didn’t. Thus, I’ve had an extra squash sitting in my basket just waiting on me to do something with it. So, for lunch on Sunday, I decided to crack that baby open. Now, that is no easy task. Make sure you have a high quality knife and anchor your cutting board. You might even pierce the squash and stick it in the microwave for a few minutes to start the cooking process before slicing it open. I haven’t tried that, I don’t know how that would work. It should soften the skin a bit, to make it easier to cut open. However you slice it, be VERY CAREFUL. But, if you are hankering for something sweet and sugary, try this. Squash has sooooooo many vitamins. I made mine with sugar and butter, but you could easily do this with honey and your favorite low cal spread to lighten it up. 1 half was enough to feed me, I put the other half in a baggie in the fridge for another day.
Pure Fall Heaven November 17, 2009
Slice squash in half, scoop out guts. Place cut side down in microwave safe dish (I used my CorningWare) and cover tightly with plastic wrap. Cook on high for 8 minutes, until flesh is soft. Very carefully remove plastic wrap. Just as carefully, remove flesh from skin. Mix in butter, brown sugar, dried rosemary, salt. Mmmmmm…Pure fall heaven!