Learning how to cook acorn squash in the microwave makes it easier than ever to enjoy sweet and tender acorn squash! It takes just minutes to cook and is delicious topped with butter, brown sugar, and cinnamon! Enjoy this nutty, slightly sweet winter squash on its own or add it to a delicious creamy soup recipe.
My mom has been making acorn squash this way for years. She perfected it! So, naturally, I went to her for sage advice on how to perfectly microwave acorn squash for a simple side dish that’s ready in 10 minutes!
Ingredients for this recipe
- Acorn Squash
- Kosher Salt
- Brown Sugar & Cinnamon (optional)
How to Make Acorn Squash in the Microwave
- Cut and seed the squash. Do this carefully! Leave the skin on.
- Prick with a fork. All over the inside of the squash. Then add butter and salt.
- Cover and microwave. It takes less than ten minutes!
- Serve and enjoy. See below for serving ideas.
My mom has a few great recipes up her sleeve besides this perfectly cooked acorn squash. She makes the BEST lasagna, an amazing tuna pasta salad, and her cream cheese frosting is the only one we use in our family!
How to serve microwaved squash
My mom always adds a little brown sugar to the squash. I like to add a pinch of cinnamon in addition to that.
You can also add a drizzle of maple syrup and a pinch of cayenne. That’s what I love to do when I roast acorn squash in the oven.
Acorn squash has such a delightfully light, subtly sweet and nutty flavor that these classic fall flavors fit it so well.
What to serve with microwaved acorn squash?
Peeling Acorn Squash
Do you need to peel acorn squash? Nope! Not only would it be tricky to peel an acorn squash, do to the shape of it, but the skin of acorn squash is much thinner than other squash varieties and can be left on during cooking.
Can you eat acorn squash skin? Yes you can, but I never do. When the squash is properly cooked, the tender, sweet insides come right out of the skin. I like to serve halves of the squash face up, like little edible bowls, that can be topped and filled as desired, with the skins left behind and discarded afterward.
Storing and Reheating Instructions
- To refrigerate, the cooked squash can be stored in an air-tight container for up to five days.
- To freeze, remove the skin and discard. Place the cooked squash in a freezer-safe, zip-top bag and squeeze out all the air. Lay flat and freeze for over six months.
- To reheat, place in microwave safe dish and cook for 1 – 2 minutes, or until warmed through.
Microwaved Acorn Squash
- 1 acorn squash
- 2 tablespoons butter
- Kosher salt, to taste
- Brown sugar, to taste (optional)
- Cinnamon, to taste (optional)
- Carefully cut the acorn squash in half using a very sharp knife. It is easiest to do this if you work along the ridges of the squash, cutting between them in a “valley.” Scoop out the seeds and discard.
- Prick the inside of each squash half all over with a fork and set in a large bowl so the squash cannot tip over. Place 1 tablespoon of butter in each half and sprinkle with a pinch of kosher salt.
- Cover the bowl with a microwave-safe plate and microwave on high for 8 – 10 minutes, or until squash is fork tender and pulls away from the skin easily. Very carefully remove the (hot) plate and bowl from the microwave (there may be water on the plate).
- If desired, serve squash with a sprinkle of brown sugar and cinnamon.
- Refer to post for instructions on how to store leftovers.
- Refer to post for serving ideas.