Sweet Acorn Squash

This dish is simple and quick--you'll love it. Serve it for Thanksgiving or any night of the week.

1 acorn squash, cut in half, seeds removed (see note in instructions)
1/2 cup Chef Meg's No Added Sugar Pumpkin Apple Butter

Cooking the squash in the microwave saves so much time and keeps the squash moist.

Please be careful when you slice the squash in half. Pierce the skin just below the stem in the center of the squash with the tip of a chef's knife, then place your hands on top of the knife for safety. Slowly apply pressure to cut the squash in half. Using a metal spoon, scoop out the seeds. Keep the seeds for roasting! They are great in soups and stews or even on top of this dish.

Bonus Tip: Puree any left-overs and add vegetable stock to make a quick soup.
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Place acorn squash halves cut side down in a glass microwave-safe dish. Cook on high power for 7 minutes. Open door and rotate dish. Return to microwave and cook for an additional 5-7 minutes, until squash flesh is tender.

Remove the squash from microwave. Cut each half in two. Fill the center of each squash wedge with 2 tablespoons of pumpkin butter. Return the squash to the microwave for an additional 2 minutes. Serve immediately.



Serving Size: Makes 4 wedges with 2 tablespoons of pumpkin butter per serving.