- 1 butternut squash (about 2 pounds)*
- 2 tablespoons each margarine[salt free] and honey
- 3 1/2 teaspoon ground cinnamon
- Dash ground nutmeg, or to taste
- 1/2 cup water
Cut squash in half lengthwise and discard seeds and membranes; score cut surface of each squash half in a crisscross pattern, being careful not to cut through shell.
In 10 x 10 x 2 inch microwave safe baking dish arrange halves, cut-side up; fill seed cavity of each half with 1 tablespoon margarine evenly with cinnamon and nutmeg and pour water into baking dish; microwave on High for 1 minute. Baste halves with honey mixture and microwave on High until pulp is soft, 10 to 15 minutes longer, basting every 5 minutes.
To serve, cut each half lengthwise into halves and top each portion with an equal amount of any remaining pan juices.
*A 2 pound butternut squash will yield about 1 pound (2 cups) cooked pulp.
Cooking time may be different in your microwave oven. To help ensure good results, check the instructions accompanying your unit regarding length of time to cook butternut squash.