The other day, I was going to roast a butternut squash in the oven to then cube and use in a stew. I noticed on the squash, there was a sticker suggesting to cook it in the microwave, with the following directions:
Cut in half and remove seeds. Place cut side down in dish and add 1/2" of water. Cook on high 8 min or till tender. Let set 5 min.
I saw that, and I was very hungry, so thought "Why not try it -- 8+5=13 minutes sure beats waiting for the oven to preheat + 50 mins of baking time", so I gave it a shot.
I was cooking that sucker for darn near just as long -- it never seemed to get soft. I think I finally got it tender after putting it back in the microwave for 8 mins at a time like 5 times, and even then it was really spotty in its doneness - a few spots were very cooked and mushy, others still rock hard.
Any ideas of what I could have done wrong? Anyone had success in cooking a butternet squash in the microwave?