Microwave Butternut Squash Recipes

MICROWAVE SQUASH

Microwave Squash image

Provided by Food Network

Time 19m

Yield 2 servings

Number Of Ingredients 1

Ingredients

1 acorn squash, about 1 1/2 pounds

Steps:

To cook squash in the microwave, cut squash in 1/2, scoop out the seeds as if you were cleaning cantaloupe only it will be a little harder. Lay cut side down on a piece of microwave safe plastic wrap placed directly on microwave bottom or plate. Cook on high in 5 minute intervals until completely softened and cooked through, about 5 to 7 minutes for 1/2 an acorn squash. Cook times will vary depending upon the size and variety of your squash.

MICROWAVE BUTTERNUT SQUASH

Microwave Butternut Squash image

Butternut squash, onions, butter, salt, and pepper combine for a quick and delicious microwave dish.

Provided by Teresa

Categories Side Dish Vegetables Onion

Time 35m

Yield 6

Number Of Ingredients 4

Ingredients

2 butternut squash, peeled and sliced
2 onions, sliced into thin slivers
2 tablespoons butter
salt and ground black pepper to taste

Steps:

Place butternut squash and onions in a microwave-safe dish. Dot with butter; sprinkle with salt and pepper.
Microwave at 50% power until tender, about 20 minutes.

Nutrition Facts : Calories 217.4 calories, Carbohydrate 46.9 g, Cholesterol 10.2 mg, Fat 4.3 g, Fiber 8.1 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 69.7 mg, Sugar 10.7 g

PARMESAN BUTTERNUT SQUASH

Parmesan Butternut Squash image

Butternut squash sprinkled with Parmesan and bread crumbs makes a superb side dish we love to share. Using the microwave cuts down on long roasting time. -Jackie O'Callaghan, West Lafayette, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1 medium butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
2 tablespoons water
1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place squash and water in a large microwave-safe bowl. Microwave, covered, on high 15-17 minutes or until tender; drain., Preheat broiler. Transfer squash to a greased 15x10x1-in. baking pan. Toss bread crumbs with cheese, salt and pepper; sprinkle over squash. Broil 3-4 in. from heat 1-2 minutes or until topping is golden brown.

Nutrition Facts : Calories 112 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 168mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges

MICROWAVE SQUASH

Microwave Squash image

This is just simple stuff my dad does and I want to keep track of. Quick and easy recipe for college students or people who don't cook often. When finished you can scoop it out or quarter the halves and serve as is.

Provided by Copper

Categories Side Dish Vegetables Squash

Time 20m

Yield 4

Number Of Ingredients 3

Ingredients

1 buttercup squash, halved and seeded
¼ cup maple syrup, or to taste
1 tablespoon butter

Steps:

Place squash cut side-up on a microwave-safe serving dish. Spread butter into the hollows of the squash. Fill halfway with maple syrup. Microwave until fork-tender, 10 to 15 minutes.

Nutrition Facts : Calories 191.8 calories, Carbohydrate 43.1 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 1.9 g, Sodium 32.4 mg, Sugar 17.3 g

MICROWAVE BUTTERNUT SQUASH RISOTTO

Microwave butternut squash risotto image

Make this easy risotto in the microwave to feed the family - it's a good source of vitamin C, counts as one of your 5-a-day and it's ready in under 30 minutes

Provided by Good Food team

Categories Dinner, Lunch, Main course, Snack, Supper

Time 25m

Number Of Ingredients 5

Ingredients

250g risotto rice
700ml hot vegetable stock
1 medium butternut squash
big handful grated parmesan (or vegetarian alternative), plus extra
handful sage leaves, roughly chopped

Steps:

Tip the rice into a large bowl, then add 500ml of the hot vegetable stock. Cover with cling film and microwave on High for 5 mins. Meanwhile, peel and cut the squash into medium chunks (see tip, below). Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 15 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender.
Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.

Nutrition Facts : Calories 313 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.04 milligram of sodium

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