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.