When I was growing up, this dish was a Thanksgiving table staple. More than anything else, I eagerly anticipated this. To make a 9×13-inch baking dish, you can triple the recipe.
| Prep Time: | 10 mins |
| Cook Time: | 7 mins |
| Total Time: | 17 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 small acorn squashes – peeled, seeded, and cut into 1-inch cubes
- 6 fresh sage leaves, shredded
- ½ cup butter, cut in small pieces
- salt and ground black pepper to taste
Instructions
- Put squash in a microwave-safe bowl; add sage. Dot squash with butter pieces; season with salt and pepper. Cover bowl tightly with plastic wrap.
- Cook in microwave oven set on High for 5 minutes. Stir squash to coat in melted butter while checking cubes for softness. Replace plastic and continue to cook until completely tender, 2 to 4 minutes.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 15 g |
| Sodium | 207 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I really enjoyed the flavor and simplicity of this dish. I did find that cooking it in the microwave, although easy and quick, made the cubes kinda mushy. Take care when tossing the squash before serving, or it will fall apart. The one thing that was kind of a hassle was prepping the squash – especially trying to peel between the ridges of the squash. This would be much easier, and a similar taste, using a smooth-skinned squash.
We really enjoyed this. I was looking for a recipe to compliment my honey sweet ham and this was perfect. I must confess that I boiled the squash stove top with the sage mixed in and then drained and mashed etc. it was delicious and I will use the same recipe for butternut squash in the future. Thank you Suze!