Save yourself some time in the kitchen and toss the squash in the microwave for a truly fast dish. Sometimes squash can be a bit tasteless. I conquer this by adding a bit of mango chutney and coconut—they really make the flavor pop.
—DEIRDRE COX KANSAS CITY, MO
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
2 small acorn squash
1/4 cup mango chutney
1/4 cup flaked coconut
3 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon pepper
1. Cut each squash in half; remove and discard seeds. Place squash in a microwave-safe dish, cut side down. Microwave, covered, on high 10-12 minutes or until tender.
2. Turn squash cut side up. Mix the chutney, coconut and melted butter; spoon into centers of the squash. Sprinkle with salt and pepper. Microwave, covered, on high for 2-3 minutes or until heated through.
NOTE This recipe was tested in a 1,100-watt microwave.
