I usually bake acorn squash, which takes more than an hour. How could I cook it more quickly and still get that lovely, baked taste and texture?
I checked out roasting (bascially baking at a higher temperature), but that also takes about 40-45 minutes. I’ve never been a fan of microwaving acorn squash for the same reason I don’t like microwaved potatoes. Cooked in a microwave, the skin does not crisp up, the inside texture gets too soft, and the taste seems blander and less interesting than if it is baked.
But if I’m in a rush and want a baked potato, I do resort to the microwave - for a headstart. Cooked for just 3 minutes (half the time to fully microwave it), and then transfered to the oven, a potato may not be perfect, but it is reasonable. With semi-crisp skin and decent texture and taste, the trade-off works for me in a pinch. I wondered whether the same trick would work for acorn squash. And would the results would be the same – better taste and texture than microwaving all the way but not as good as baking it the whole way?