This simple squash recipe makes deliciously soft, buttery, and sweet microwave acorn squash in minutes!

Cook up a squash or two with butter, brown sugar, and cinnamon for the perfect easy side dish!

plated Microwave Acorn Squash with a cinnamon stick

Sweet & Savory Squash

  • Acorn squash tastes great in the microwave even though it cooks in a fraction of the time compared to the oven.
  • One small acorn squash can equal two servings, a larger one can make up to 4 servings!
  • Cook them sweet with brown sugar and butter or add your own savory seasonings.
  • Make them as is or make them stuffed with your favorite fillings like ground sausage, brown rice, spinach, or dried cranberries for a festive entrée!
ingredients to make Microwave Acorn Squash

Ingredients and Variations

Acorn Squash: A whole acorn squash should be dark on the outside and feel heavy in your hands without any soft spots. Acorn squash can vary in size from 8oz to about 1 ½ lbs. This recipe uses a medium sized squash, about 1lb.

Seasonings: Keep it sweet like this recipe or make it savory with a DIY seasoning blend like lemon pepper and a sprinkle of parmesan cheese.

VARIATIONS

  • A quick brush of maple syrup, honey, can be used in place of a sprinkle of sugar. Sugar substitutes will work just fine too.
  • Add a dash of sriracha for a new flavor!
  • Melted bacon grease really punches up the flavor for a savory acorn squash in place of butter.

Prep Tip

Some acorn squash, especially the larger ones, can be very hard to cut! Sometimes our grocer will cut it in half for us if I ask.

If not, poke the squash with a fork all over (like a baked potato) and microwave it for 2-3 minutes. It should be much easier to cut. This works well with spaghetti squash too.

How to Cook Acorn Squash in the Microwave

  1. Cut squash in half vertically, scoop out the insides with a spoon & discard the seeds (or cook them like roast pumpkin seeds).
  2. Place squash cut-side-down in a baking dish. Cook until just fork tender per the recipe below.
  3. Flip the squash over and brush with butter, sugar, and cinnamon. Microwave, a few minutes more.

Serve hot on its own or with some mushroom rice or oven-roasted vegetables.

Place the squash halves in a microwave-safe dish. Use caution (and oven mitts!) when removing from the microwave as some dishes get very hot.

Microwave Acorn Squash in a dish

Cooking Time

Microwave cooking times can vary based on wattage and the size of the squash.

Be sure to check it early by poking a fork into the skin side. It should be tender and almost fully cooked before flipping over and adding the butter glaze.

Leftovers?

  • Keep leftover microwave acorn squash in a covered container in the refrigerator for up to 3 days.
  • Reheat in the microwave or chop up and add to a stir fry, a casserole, or an omelet. Make a healthy wrap by adding lettuce greens for an energizing workday lunch!
  • Freeze portions in zippered bags for up to 4 months. Thaw before using.

Sweet & Savory Squash

Did you make this Microwave Acorn Squash? Be sure to leave a rating and a comment below!

plated Microwave Acorn Squash with a cinnamon stick
5 from 18 votes↑ Click stars to rate now!
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Microwave Acorn Squash

Acorn squash with brown sugar, cinnamon, & butter, microwaved until perfectly tender.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4

Ingredients  

  • 1 medium acorn squash about 1 pound
  • 1 tablespoon butter
  • ½ tablespoon brown sugar
  • teaspoon kosher salt
  • teaspoon cinnamon

Instructions 

  • Cut the squash in half vertically. Use a large spoon to scoop out the seeds and discard them.
  • Place the squash in a baking dish, cut side down with 2 tablespoons water.
  • Microwave the squash for 8-10 minutes or until tender and almost cooked through when poked with a fork.
  • While the squash is cooking, mix softened butter, brown sugar, cinnamon, and salt. Flip the squash over and brush with the butter mixture. Microwave for 2 minutes more.

Notes

  • Acorn squash can vary in size from 1/2 lb to 3 lbs, cooking time will vary.
  • Microwaves can vary, and some squash will have thinner and thicker flesh. Check smaller squash at 5 minutes, larger squash may need as long as 10-12 minutes.
  • If cooking two smaller squash (four halves) cooking time will increase to 9-10 minutes.
  • Leftover squash can be stored in a covered container in the fridge for up to 3 days. 
  • Freeze cooled portions in a zippered bag for up to 4 months. Add to soups, stews, or casseroles. 
5 from 18 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 74 | Carbohydrates: 13g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 99mg | Potassium: 377mg | Fiber: 2g | Sugar: 1g | Vitamin A: 483IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Diet Vegetarian

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Eating acorn squash takes me back to my grandma’s table. I love it. Since I don’t have a stove the mikeowave is a good way to cook them.