Microwave the squash on high for 15 - 17 minutes, or until the squash is tender (you can test this by piercing the squash with a fork if the fork slides in with little resistance, the squash is done). To cut down on spatter, cover the squash with a paper plate or paper towel.Sprinkle the squash with salt and pepper to taste. Drizzle the squash with 2 tablespoons oil or melted butter. Place the squash halves on a microwave-safe plate, flesh side up.Scoop the seeds out of the squash with a small spoon. Lay the squash on its side with the flat cut portion down. Cut a small, shallow slice off the side of the rounded portion of the squash (this is optional but will make the squash more stable when cutting it in half). Cut the stem off the butternut squash.Taste the squash and season with additional salt and pepper if needed. (Again, use caution when removing the lid due to accumulated steam in the bowl and/or hot water droplets trapped under the lid.) Microwave for an additional 5 - 6 minutes on high, or until the butternut squash is tender (you can test this by piercing a piece of squash with a fork if the fork slides in with little resistance, the squash is done).Stir the squash, and replace the plastic wrap/cover as described in step 7. Carefully remove the plastic wrap or lid (there will be steam in the bowl and hot water droplets trapped under the lid!). Microwave the butternut squash on high for 5 minutes.Alternatively, cover the bowl with a vented lid designed for use in the microwave. Also, leave at least a 1 inch (2.5 cm) space uncovered to serve as a vent.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |