I put this together on the fly one day. You can finish in 10 minutes if you get the vegetables ready while the pasta cooks. Depending on what I have on hand, I use a variety of tomatoes. No cutting is necessary when using cherry or grape tomatoes.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 1 buttercup squash, halved and seeded
- ¼ cup maple syrup, or to taste
- 1 tablespoon butter
Instructions
- Place squash cut-side up on a microwave-safe serving dish. Spread butter into the hollow of each half. Fill halfway with maple syrup. Microwave until fork-tender, 10 to 15 minutes.
- You can use pure maple syrup or table syrup, or you can use brown sugar instead of syrup. Just add about 1 teaspoon or more, depending on your taste.
Nutrition Facts
| Calories | 192 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 5 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 32 mg |
| Sugars | 17 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I was actually surprised by the outcome, as microwaves tend to cook unevenly and dry things out. This came out very moist and perfectly done at 10 minutes, with a nice creamy texture. I think 15 would be much too long. It was very easy to spoon the flesh away from the skin and mix together. 1-2 tablespoons of maple syrup is plenty for each half. I would not suggest filling the cavity “halfway full”, as the directions state, as the cavity is quite large. I suggest a sprinkle of salt to enhance the flavors. The only negative is that this splatters a lot while cooking, so you may want to place into a dish and cover it loosely.
Very easy way to make. This is the first time I tried Buttercup squash, and its not my favorite, but you can use this method for any kind of winter squash.
That’s what I’m talkin bout. Fast cheap and easy! Just like me.