The Easiest Way to Cook Acorn Squash in the Microwave

There's no need to skip over acorn squash at the grocery if you’re short on time. Here’s how to easily microwave squash in only 10 minutes.

By Betty Gold Updated September 17, 2020

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Acorn squash is a starchy vegetable characterized by its round, ridged shape and green-and-gold skin. Though it's a fall favorite, acorn squash is available year-round and makes a delicious base for soups, salads, and side dishes galore.

Due to its hefty weight and hearty texture, acorn squash can take quite some time to roast. (Follow our complete instructions for cooking acorn squash in the oven.) If you're in the mood for stuffed squash but have to get dinner on the table in less than an hour, we strongly recommend you consider using your microwave.

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Used for more than reheating leftovers or popping popcorn, your microwave is a super-efficient way to quickly cook vegetables. Acorn squash made in the microwave takes about one-fifth of the time it would take in the oven (not including the oven's preheat period—a non-issue when using a microwave) and comes out perfectly tender. So if you're big on acorn squash but short on time, read on for how to zap it to perfection.

How to Microwave an Acorn Squash

Wash the Squash

Thoroughly rinse your acorn squash under running water with a produce brush, then pat dry with a towel.

Cut It in Half

Cut the squash in half and use a spoon to scoop out and discard the seeds.

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Heat in the Microwave

Lay both halves cut-side down on a microwave-safe dish. Cover and heat on high for 10 to 12 minutes.

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Pierce With a Fork to Test for Doneness

The acorn squash is done cooking when a fork can pierce through the tender flesh, and the insides are soft and fully cooked. Exact cook times will vary depending upon the size of your squash.

Now that the pulp of your squash is ready, you can add a shmear of butter and brown sugar and eat it as-is, serve with pasta, stuff it with cheese, or scoop it out of the skins to purée it for soups or baby food. If you're wondering, "where was this recipe when I was in college?" you're not alone.

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