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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.