Apple-Infused Acorn Squash

To make the acorn squash easily accessible, submerge it in a large pot of boiling water and let it cook for 15 minutes. Remove the boiling water and fill the pot with cold water; allow it to sit for 5 minutes to cool down. Once cooled enough, use a knife to carefully remove the outer layer on the raised sections, then utilize a small spoon to excavate the remaining peel in the depressed areas. Slice the squash into halves, eliminate the seeds and stem, then cut each half into manageable pieces and reduce them to 1-inch chunks.

Combine the prepared squash chunks with diced apples in a large microwave-safe container. Add a pat of butter, sprinkle brown sugar, chopped walnuts, salt, and cinnamon over the mixture. Cover the bowl with plastic wrap and create a few small holes for air circulation.

Heat the squash-apple mixture in the microwave on maximum power for 7 minutes and 30 seconds. Remove the plastic wrap, stir the mixture thoroughly, and continue cooking on maximum power until it reaches a tender consistency, approximately 7 minutes and 30 seconds more. Serve the dish hot.