4 servings (serving size: 2 squash wedges and about 2 teaspoons sauce)
1 acorn squash (about 1 1/2 pounds)
1/3 cup water
1 tablespoon butter
2 tablespoons maple syrup
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
How to Make It
Pierce squash several times with a sharp knife; place on paper towels in microwave oven. Microwave at HIGH 1 minute. Cut squash in half lengthwise. Discard seeds and membrane. Cut each squash half lengthwise into 4 wedges. Pour 1/3 cup water into an 11 x 7-inch baking dish. Place squash, cut sides up, in pan. Cover with plastic wrap, turning back 1 corner to vent (do not allow plastic wrap to touch food). Microwave at HIGH 10 minutes or until tender.
Place butter in a small microwave-safe bowl. Cover and microwave at HIGH 20 seconds or until butter melts. Stir in syrup, nutmeg, and salt. Spoon sauce over squash wedges.