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1
PIERCE the skin of the squash in a few places with the tip of a knife.
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2
Place in a microwave-safe dish.
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3
MICROWAVE one squash at a time on high for 10 to 12 minutes.
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4
The squash skin should feel soft, but not mushy.
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5
Let the squash cool for about 5 minutes.
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6
HEAT the broiler.
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7
Butter a large ovenproof casserole.
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8
CUT each squash in half and scoop out the seeds.
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9
With a big spoon, scoop the flesh into the prepared dish.
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10
Drizzle the olive oil over the top and sprinkle with salt to taste.
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11
Broil on high 4 inches from the heat source until lightly charred to your liking, about 5 minutes.
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12
SERVE with the squash sauce of your choice.
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13
Melt the butter in a small saucepan.
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14
Stir in the pecans and cook over medium heat until lightly toasted, about 3 minutes.
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15
Stir in the remaining ingredients.
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16
Spoon the sauce over the warm squash.
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17
Melt the butter in a small saucepan.
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18
Stir in the almonds and cook over medium heat until lightly toasted, about 2 minutes.
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19
Stir in the remaining ingredients.
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20
Spoon the sauce over the warm squash.
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21
Melt the butter in a small saucepan.
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22
Stir in the onion and cook over medium heat for about 5 minutes.
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23
Stir in the garlic and cook for an additional 2 minutes, or until the onion is soft and beginning to brown.
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24
Stir in the remaining ingredients.
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25
Spoon the sauce over the warm squash.
