This is the third part of that meal made for my vegetarian friend and it's the one she enjoyed most. I think that there's a little kid in us that yearns for the superb combination of sugar and butter like in cookies, cakes, or in my case some melted butter on a hot piece of toast with some sugar sprinkled on top of it. So bad and yet simply tasty!Butter and Brown Sugar Acorn Squash
2 acorn squash (about 1 1/2 lb each), halved
4 tbs unsalted butter
4 tbs dark brown sugar
Set a damp tablecloth on a thick cutting board, and place an acorn squash on the tablecloth to hole the squash in position. Using a cleaver, slice the acorn squash into halves with the help of a mallet. Drive the cleaver through the acorn squash til it cuts completely into the squash.
Sprinkle the squash halves with salt and place cut-side down into a 13x9 glass microwavable dish. Add 1/4-1/3 cup of water to the dish. Cover tightly with Saran warp. Use multiple sheets if necessary. With a small knife, poke about 4 steam vents on the wrap. Microwave on high power til squash is tender, about 15-25 mins. Using potholders, remove the baking dish or bowl from the oven and set on a clean, dry surface. Avoid a damp or cold surface, and be careful as this is really hot.
Wile squash is cooking, adjust an oven rack to the uppermost position (about 6 in. from heating element). Turn on broiler. In a small saucepan, melt butter and brown sugar, and 1/8 tsp salt until combined on low heat.
When squash is cooked, carefully pull back Saran wrap from side farthest from you. Using tongs, transfer cooked squashed cut side up to a rimmed baking sheet that covered with foil. Spoon a portion of butter mixture into each half. Broil til brown and caramelized 5-8 mins. Set on individual plates and serve immediately.
Recipe from Cooks Illustrated Magazine.
Note: The butter and brown sugar on the tender acorn made it taste so good. I usually add bacon on top of it too, but couldn't this time. Sal enjoyed her acorn immensely. The kids loved it too.