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ACORN SQUASH WITH BROWN SUGAR - Cook's Illustrated

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ACORN SQUASH WITH BROWN SUGAR

Serves 4. Published September 1, 2004.

Squash smaller than 1 1/2 pounds will likely cook a little faster than the recipe indicates, so begin checking for doneness a few minutes early. Conversely, larger squash will take slightly longer to cook. However, keep in mind that the cooking time is largely dependent on the microwave. If microwaving the squash in Pyrex, the manufacturer recommends adding water to the dish (or bowl) prior to cooking. To avoid a steam burn when uncovering the cooked squash, peel back the plastic wrap very carefully, starting from the side that is farthest away from you.

TECHNIQUE
Two Ways to Cut Squash Safely—Metal Bench Scraper and Hammer


1. Set squash on damp kitchen towel. Position bench scraper on rind.


2. Strike handle of bench scraper with hammer to drive blade into squash. Continue to hit bench scraper with hammer until blade cuts through squash.

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Ingredients

  • ACORN SQUASH WITH BROWN SUGAR
  • Serves 4. Published September 1, 2004.
  • Squash smaller than 1 1/2 pounds will likely cook a little faster than the recipe indicates, so begin checking for doneness a few minutes early. Conversely, larger squash will take slightly longer to
  • INGREDIENTS
  • 2 acorn squash (about 1 1/2 pounds each), halved pole to pole and seeded
  • table salt
  • 3 tablespoons unsalted butter
  • 3 tablespoons dark brown sugar

Details

Servings 4

Preparation

Step 1

ACORN SQUASH WITH BROWN SUGAR

Serves 4. Published September 1, 2004.

Squash smaller than 1 1/2 pounds will likely cook a little faster than the recipe indicates, so begin checking for doneness a few minutes early. Conversely, larger squash will take slightly longer to cook. However, keep in mind that the cooking time is largely dependent on the microwave. If microwaving the squash in Pyrex, the manufacturer recommends adding water to the dish (or bowl) prior to cooking. To avoid a steam burn when uncovering the cooked squash, peel back the plastic wrap very carefully, starting from the side that is farthest away from you.


INSTRUCTIONS
1. Sprinkle squash halves with salt and place halves cut-sides down in 13- by 9-inch microwave-safe baking dish or arrange halves in large (about 4-quart) microwave-safe bowl so that cut sides face out (see photo). If using Pyrex, add 1/4 cup water to dish or bowl. Cover tightly with plastic wrap, using multiple sheets, if necessary; with paring knife, poke about 4 steam vents in plastic wrap. Microwave on high power until squash is very tender and offers no resistance when pierced with paring knife, 15 to 25 minutes. Using potholders, remove baking dish or bowl from oven and set on clean, dry surface (avoid damp or cold surfaces).

2. While squash is cooking, adjust oven rack to uppermost position (about 6 inches from heating element); heat broiler. Melt butter, brown sugar, and 1/8 teaspoon salt in small saucepan over low heat, whisking occasionally, until combined.

3. When squash is cooked, carefully pull back plastic wrap from side farthest from you. Using tongs, transfer cooked squash cut-side up to rimmed baking sheet. Spoon portion of butter/sugar mixture onto each squash half. Broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. Set squash halves on individual plates and serve immediately.

TECHNIQUE
Two Ways to Cut Squash Safely—Knife and Rubber Mallet


1. Set squash on damp kitchen towel to hold it in place. Position knife on rind of squash.


2. Strike back of knife with rubber mallet to drive knife into squash. Continue to hit knife with mallet until knife cuts through squash.

TECHNIQUE
Two Ways to Cut Squash Safely—Metal Bench Scraper and Hammer


1. Set squash on damp kitchen towel. Position bench scraper on rind.


2. Strike handle of bench scraper with hammer to drive blade into squash. Continue to hit bench scraper with hammer until blade cuts through squash.

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