Acorn Squash with Apple

1. To easily peel acorn squash without losing a lot of flesh, gently drop squash in a large pot of boiling water and boil for 15 minutes. Pour off boiling water and fill the pot with cold water; let sit for 5 minutes to cool. When squash is cool enough to handle, use a knife to slice off the peel on the ridges, then use a teaspoon to dig out the peel in the valleys. Slice squash in half; remove seeds and stem. Slice halves into sections and cut into 1-inch chunks.

2. Place squash chunks and apples into a large microwave-safe bowl. Dot with butter; sprinkle with brown sugar, walnuts, salt, and cinnamon. Cover the bowl with plastic wrap and poke a few holes for ventilation.

3. Cook in the microwave on full power for 7 minutes 30 seconds. Uncover the bowl and stir squash-apple mixture. Continue cooking on full power until tender, about 7 minutes 30 seconds more. Serve hot.

Variations

You can use butternut squash instead of acorn squash. Pecans work well in this recipe instead of walnuts. Honey or maple syrup can be used with or instead of brown sugar.

If you prefer roasted squash, you can cook the squash-apple mixture uncovered in a preheated 350 degrees F (175 degrees C) oven for just under 1 hour. Be sure to add 1/4 cup water to the recipe before baking.