Acorn Squash with Brown Sugar

By Addie

Why this recipe works:

Cooked properly, acorn squash develops a sweet, almost nutty flavor and moist, smooth flesh—a result that should not take hours. But after what seems like eons in the oven, acorn squash often lands on the table with little flavor and a mealy, stringy texture. We wanted the flavor of better, slow-roasted acorn squash in a fraction of the time. To our astonishment, microwaving was the ideal cooking method, presenting a squash that was tender and silky smooth, with nary a trace of dryness or stringiness. Microwaved on high power for 20 minutes, the squash was perfectly cooked. It was best to halve and seed the squash before cooking; whole pierced squash cooked unevenly. Last, we learned that when added before cooking, salt seemed to better permeate the squash. Filling in the only remaining gap, equal portions of butter and dark brown sugar gave the squash ample, but not excessive, sweetness. And for a smooth, cohesive filling mixture, combining the butter and sugar with a pinch of salt and briefly broiling the final product eliminated the nagging sticky glaze problem. Finishing the squash under the broiler also gave it a welcome roasted texture and great caramelized flavor. ~Cook's Illustrated

Ingredients

• 2 acorn squash (about 1 1/2 pounds each), halved pole to pole and seeded
• Salt
• 3 Tablespoons unsalted butter
• 3 Tablespoons dark brown sugar

Preparation

Step 1

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.

NOTES:


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.