Acorn Squash With Butter Sauce
- 1 acorn squash (about 1 1/2 pounds)
- 1/3 cup water
- 1 tablespoon butter
- 2 tablespoons maple syrup
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- Pierce squash several times with a sharp knife; place on paper towels in microwave oven. Microwave at HIGH 1 minute. Cut squash in half lengthwise. Discard seeds and membrane. Cut each squash half lengthwise into 4 wedges. Pour 1/3 cup water into an 11 x 7-inch baking dish. Place squash, cut sides up, in pan. Cover with plastic wrap, turning back 1 corner to vent (do not allow plastic wrap to touch food). Microwave at HIGH 10 minutes or until tender.
- Place butter in a small microwave-safe bowl. Cover and microwave at HIGH 20 seconds or until butter melts. Stir in syrup, nutmeg, and salt. Spoon sauce over squash wedges.
acorn, water, butter, maple syrup, ground nutmeg, salt
Taken from www.myrecipes.com/recipe/acorn-squash-with-butter-sauce (may not work)