There’s nothing like roasted acorn squash to get you ready for the tastes of fall. When I have time, I like to roast acorn squash. But on a Monday night after a long day of work, I don’t have almost an hour to wait on the oven. I cheat sometimes.
Microwaving the squash before broiling it saves a lot of time. Also, buying the bag of 1 oz. portions of goat cheese at Trader Joe’s saves calories and wasted cheese.
1 acorn squash
pumpkin pie spice to taste
2 Tbsp brown sugar
1 oz. goat cheese
Rinse and cut the acorn squash in half. Put it face down in an oven-proof, microwave-safe dish (e.g. pyrex or a pie pan). Microwave for 10 minutes.
Move a rack to the top of your oven. Preheat the broiler.
When the squash are soft and cooked through, flip the squash halves so they are facing up. Sprinkle as much pumpkin pie spice as you’d like and 1 Tbsp of brown sugar on each half, making sure to get some brown sugar on the top edge of each squash.
Broil the squash 2-3 minutes until the brown sugar is melted and starting to caramelize. Add 1/2 oz. pat of goat cheese to each half. Serve warm.