Acorn squash in a jiffy

If you are looking for an easy snack or meal, acorn squash perfect for fall. The local grocery store had organic acorn squash so I picked one up. And it was only about ten cents more than the non-organic. Fairly comparable. Here is the recipe I used. My mom usually preps them in the oven, which takes about 45 minutes. But as a busy college student, I prefer the quicker, more efficient microwave version.

1/4 c. butter
2 acorn squash (1 lb. each)
1/2 c. fine bread crumbs
1/3 c. chopped walnuts (may omit)
3 tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg

Melt butter. Wash squash pierce and cook on high 2 minutes. Cut in half lengthwise. Remove seeds and fibers. Place cut side down in baking dish. Cook 6 minutes on high. While it's cooking add remaining ingredients to melted butter. Mix well. Turn squash over. Divide crumb mixture among the 4 halves. Cover. Cook 6 to 8 minutes, until squash is tender. Let stand 5 minutes. May refrigerate any leftover uncooked crumb mix to use later.


Enjoy!