Acorn Squash.
I really like acorn squash. And I really like honey. Or maybe I just really like honey and I make my acorn squash taste like honey. Eh. Either way.
Acorn Squash
1 squash
4-6 Tbsp Honey
Cut squash in half and clean out the guts. The seeds look surprisingly like pumpkin seeds, but I’ve never tried to roast them. Perhaps another time.
Once squash is halved and cleaned, set in microwave safe dish. You may need to cut the stem off, and perhaps a bit off the other end, because the squash halves need to sit upright in the dish. Fill cavern with honey. Probably 2-3 Tbsp. each.
Cover with plastic wrap. Microwave on high for 10 minutes. If you have a weak microwave, it may take 15 minutes.
Scoop out the honey laden squash and serve hot. If you cut off the ends, some of the honey may have leached out the bottom during cooking. Make sure to pour that from the dish onto the scooped squash so you don’t lose any of the honey goodness.
Yum.
i’m not sure I could like this. But I may try it.
It’s worth a try I say. I like zucchini…does it taste anything like that.
I tried spaghetti squash once & I didn’t care for it. I’m more of cocoa bean gal myself.
I like to think of squash as a honey delivery system. Too much honey? There’s no such thing
I’ve never had baked squash of any kind, but it seems that cooking it with sweet things is the thing to do. http://thepioneerwoman.com/cooking/2009/10/sweet-roasted-rosemary-acorn-squash-wedges/
I don’t know how people make those into links in the comments. What’s the secret?
I used to bake mine, but it takes freaky long. Now I use the microwave to appease my need for immediacy.