Set squash halves on individual plates and serve immediately. Broil until brown and caramelized, 5 to 8 minutes, rotating baking sheet as necessary and removing squash halves as they are done. Cut in half, remove seeds, slather with lots of butter, cover each half loosely with shrink wrap, pop it into the microwave for 8 10 minutes, and enjoy. Spoon portion of butter/sugar mixture onto each squash half. Using tongs, transfer cooked squash cut-side up to rimmed baking sheet. When squash is cooked, carefully pull back plastic wrap from side farthest from you. Melt butter, brown sugar, and 1/8 teaspoon salt in small saucepan over low heat, whisking occasionally, until combined. While squash is cooking, adjust oven rack to uppermost position (about 6 inches from heating element) heat broiler. Using potholders, remove baking dish or bowl from oven and set on clean, dry surface (avoid damp or cold surfaces). Microwave on high power until squash is very tender and offers no resistance when pierced with paring knife, 15 to 25 minutes. Cover tightly with plastic wrap, using multiple sheets, if necessary with paring knife, poke about 4 steam vents in plastic wrap. If using Pyrex, add 1/4 cup water to dish or bowl. 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). Cheers to autumn!Ģ acorn squash (about 1 ½ pounds each), halved pole to pole and seeded This is a truly simple recipe from America's Test Kitchen, but serving the squash as halves looks quite stunning and gives any meal a festive flair.
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