Prep: 2 minutes; Cook: 12 minutes
Oxmoor House APRIL 2009
1. 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.
2. 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.
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