Move over zucchini, there’s a new squash in town. It’s called acorn squash and I’m in love with it. Whether you’re new to this vegetable or you’ve been eating it for years, here’s a delicious five-minute recipe that will satisfy you taste buds.

We’ve been growing acorn squash ever since we started our garden four years ago. I was hesitant about this vegetable. Whenever I saw these at the grocery store, they seemed like something intimidating to cook. Boy was I wrong. It’s soooooo easy.

Microwave

Don’t fuss with the stovetop, oven, Instant Pot or slow cooker. All you need is a microwave. Just wash off your squash and put in in the microwave for five minutes. You don’t have to stab it or even put it on a plate! That’s it. My squash was extra big, so I put mine in for 10 minutes.

Cut and season

Once your squash is cooked, pull it out of the microwave. Use a towel to hold it since it will be hot. Cut it in half with a knife and then use a large spoon to scoop out the seeds. It’s much easier to cut the squash after it has been cooked, trust me.

Then, you can leave the two halves of the squash as they are (they make nice bowls) or you can cut them in quarters. I put a dollup of butter on each section and then sprinkle with salt and cinnamon. Delicious!