Wash acorn squash, cut in half lengthwise; scrape out seeds.
Place cut side down into a glass baking dish containing 2 tablespoons water.
Cook in microwave until squash is tender, about 6 minutes. (Cooking time depends on your microwave strength and the number of squash you are cooking; this recipe was tested using one squash—two halves—in a 1600 watt microwave.)
Remove from microwave, turn squash right side up in same dish.
Into each hollow, place butter, brown sugar, cinnamon, and salt. Cook in microwave until butter mixture is bubbly, about 2-4 minutes. Serve hot.
Cook in microwave until butter mixture is bubbly. Serve hot.
One squash makes enough for two people, so just adjust the number of squash to be half the number of servings you want.Oven instructions: You can make roasted or baked squash in the oven if you prefer—skip the steaming step and put it face down on a baking sheet with shallow sides, and cook it in a preheated 375ºF oven for about 30-40 minutes (or until the insides are tender when pricked with a fork) Remove and turn skin side down and fill the hollow with the butter, sugar, and cinnamon. Cook until butter is melted and bubbling, about 15 more minutes.