 | | Directions |
- Pierce skin of squash several times and place on a microwave-safe plate in the microwave; cook on high for 6 to 8 minutes. This will soften the squash slightly, making it easier to cut in half. Overcooking at this point will make the squash fall apart when handling.
- After microwaving, allow the squash to sit for 2 or 3 minutes. Cut in half crosswise and remove seeds and stringy fibers from the center. Peel away the outer skin of the squash and then cut the two halves into approximately 1 1/2" cubes.
- Thread the squash cubes onto metal skewers and brush with 1/4 cup melted butter. Place the squash on the grill over indirect high heat and close the cover. Cook for 15 to 20 minutes. Turn 2 or 3 times throughout the cooking time and baste with leftover melted butter.
- While squash is cooking, mix 1/4 cup melted butter and honey together and heat in microwave until hot. Squash is done if tender when poked with a fork. When done, remove the squash from the grill and place on a platter. Brush the squash with the honey and butter mixture. Serve while hot.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Container: Microwave-safe dish
|  | | Ingredients | | - | | 1 1/2 pounds buttercup squash (or other winter squash) |
| - | | 1/4 cup melted butter (or margarine) |
| - | | GLAZE: |
| - | | 1/4 cup melted butter (or margarine) |
| - | | 2 tablespoons honey |
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