How to Make Really Quick Winter Squash

So maybe I did just write about ice cream cake. But it's getting to be that time of year when you can write about ice cream cake AND winter squash. If you were really cool, you'd probably write about winter squash ice cream cake, but I haven't quite reached that level of awesomeness yet. So I'm just going to tell you how to prepare winter squash really really fast. Why? Because you can. And because I continue to believe that one of the reasons people don't cook cheap, good, healthy food is because they believe it takes too long. It doesn't have to. 

Yes, you can roast squash. It's delicious. But it takes 30-60 minutes. And you can steam or saute it. That's delicious too. And the cooking time is faster (though still a good 20 minutes), but you have to chop the derned thing up, which is not fast. So what do you do? You microwave it.

1. Cut the squash in half. 
2.Take out the seeds. 
3. Put a little water on a plate.
4. Put the squash--flesh side down--on the plate. 

5. Cook it in the microwave for 8-15 minutes. (This little winter squash took 10.) The water on the plate will steam it and the squash itself will keep that steam in. (Note: Be careful when you flip it over because it is very hot and steam may rush out. Don't burn yourself.)

6. Scoop it out and serve it up. 

My two favorite ways to serve squash cooked like this:
1. Butter and brown sugar, baby.
2. Butter and salt and pepper.

Easy. Delicious. Healthy. Quick. 

P.S. The type of squash I used was called Ambercup and it is AMAZING. It is new to me and the best type of winter squash I have ever tasted. It is sweet with a perfect texture (not too watery; not too grainy). I am considering making a pie with it. If you're local I bought it at Bud's Farm Market on the very southern end of Weinbach. This is what it looks like not cut up and microwaved.