Friday, September 28, 2007

Buttery Brown Sugar Acorn Squash

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
salt
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.

9 comments:

Big Boys Oven said...

Woah! looks amazing....great golden color! really amazing....

Anh said...

How funny... I just posted something about squash/pumpkin, too... Your sounds really lovely.

East Meets West Kitchen said...

Hi Big Boys Oven,
Thanks! It's squash season here now, and the grocery stores are filled with different variaties.

Hi Anh,
We must both have squash on our minds. Went over to look at your pretty pumpkin dish.
Mine is a simple dish that my husband grew up with, and I used this recipe to give the proper measurements and techniques.

Wandering Chopsticks said...

I do butter, brown sugar, and a few dashes of cinnamon. :)

tigerfish said...

I'm not a squash or pumpkin person. I need to be more adventurous.

wonda said...

I find cutting the squash and pumpkin a hassle, esp. into thin pieces for tempura. So I cheated. Before I cut or slice it, I microwave it a bit to soften it for tempura or microwave it longer for salad or soup, etc

East Meets West Kitchen said...

Hi Wandering Chopsticks,
Yes, cinnamon and nutmeg added to this dish is so good!

Hi Tigerfish,
Squash is a funny vegetable. Some friends love it and others don't like squash. Try it this way and see if you like it. :)

Hi Alice,
The microwave is a great invention and makes our lives so much easier, doesn't it? :)

Little Corner of Mine said...

This is completely out of my area. I don't buy this at all. Don't know how to appreciate I guess. :P

East Meets West Kitchen said...

Hey C,
I know your hubby doesn't like squash, but this is good!