Place in baking pan, add an inch of water in the bottom and bake at 400 for 25 minutes until the filling is set and somewhat brown on top. You can begin stuffing the squash, mounding it up in the middle somewhat. I do two or three halves at a time to speed things up a bit. J If you try that, check several times during the last ten minutes so you can remove when done and before overdone! Buying larger/smaller squash also makes a difference in the number of servings.īy now the first set of squash have been through the microwave. Wheels says I can also just bake the stuffing in a pan for them to eat on the side – but I haven’t done that either. I have not tried freezing the stuffed squash but I have frozen the other half of the filling to thaw and use later with no problems. You can go ahead and stuff, then bake the other stuffed squash to refrigerate and warm for eating later if you like. I have to tell you – we only eat two squash (four halves) at a meal. Add the bread crumbs, and adjust the seasoning to your liking, if needed. Drain the sausage when done and add to the chopped ingredients while hot. I don’t peel the apples – although you can if you prefer – and like to use one red and one yellow apple. The flavor will depend on the flavor of sausage you use. I just chop and mix the apple and veggie ingredients together while the sausage browns. The filling goes together quickly while you are microwaving the squash. Just like they are after baking for an hour. I could push a dinner fork into the squash with only slight resistance in other words. I added a thin pat of butter, a couple of shakes of salt and a half teaspoon or so of brown sugar to the cleaned halves, returned them to the microwave for three minutes. But once I found how tender the microwaved squash became with only two minutes in the microwave, I couldn’t stop there. The original stuffed recipe called for baking the squash for an hour before adding the stuffing. A breeze compared to cutting and cleaning a raw squash!!! The sorta cooked innards will scoop out cleanly. The softened squash will be tender enough that it cuts easily. Place the pierced squash in the microwave and cook for two minutes on high. Pierce the squash all the way around along the line you will use to cut the squash in half.
Find a sharp fork, preferably a two or three pronged cooking fork. And then I found a tip that rocked my acorn squash fixin’ world. Finally I got brave and kicked it up a notch with this really good recipe for apple sausage stuffed acorn squash. But, with enough butter, acorn squash was a nice addition to a meal a couple of times in the fall.
It was hard to cut before cooking – a feat of strength and sharp knife and messy to scoop out the seeds. Cut it in half, scoop out the seeds and bake about an hour until tender, with or without butter in the middle. The times provided are rough guides.W heels loves acorn squash but I only knew one way of preparing it. Broilers of ovens vary immensely in how much heat they produce. Spoon the glaze equally over the inside flesh of the squash coating any exposed flesh, particularly the cut edges.īroil for 3 to 5 minutes watching constantly until the glazed is squash is caramelized and browned. Using tongs carefully move the squash to a rimmed baking sheet, cut side up. Be very careful removing the plastic wrap, watch out for escaping steam. Let squash sit for several minutes and the cooking will continue. Test if the squash is done using a small knife to check in several locations if the flesh is tender. Set the top rack of your oven to about 8 inches from the top. Meanwhile in a small saucepan over low heat add the butter, brown sugar and a sprinkling of salt. In my Panasonic Dimension microwave/convection oven the squash is done in about 12 to 13 minutes.
The time will vary depending on your microwave and the size of your squash. Microwave at the highest power for about 15 minutes. Using a small knife make several slits in the plastic wrap to allow steam to escape. glass baking dish ) that will fit inside your microwave.Īdd ¼ cup of water to the dish and cover tightly with plastic wrap. Place squash cut side down in a microwavable dish (eg. We hardly ever use the microwave for cooking but in this case the best results are obtained and it saves huge amounts of time. This is by far the best method I've found to serve acorn or carnival squash.
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