Buttery Garlic Acorn Squash

4
Servings
5m
Prep Time
1h
Cook Time
1h 5m
Ready In


"This is amazingly simple, yet incredibly tasty. I use Olde Thompson's brand California Garlic and Sea Salt and Garlic and Pepper grinders, so amount is a guess, but I think it's about 1/2 teaspoon of each per squash half."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (69.6 g)
  • Calories 143.3
  • Total Fat - 15.3 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 40.3 mg
  • Sodium - 716.2 mg
  • Total Carbohydrate - 1.9 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.1 g
  • Protein - 0.8 g
  • Calcium - 15.9 mg
  • Iron - 0.3 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 400F; spray a shallow baking pan with cooking spray.

Step 2

Place squash halves, cut sides down, in pan and bake 30 minutes.

Step 3

Flip squash so cut sides are up, drizzle evenly with melted butter, and sprinkle evenly with seasonings.

Step 4

Bake an additional 25 minutes.

Step 5

Remove from oven and let stand 5 minutes before scraping squash flesh into a bowl and stirring with a fork to combine with butter and seasonings.

Tips & Variations


  • Nonstick cooking spray

Related

Bergy (RIP" Forever in our Kitchen)

Weloved the garlic with the squash. I followed the recipe but prepared it differently. I cleaned the squash and scored each half. Added 1 1/3 tbsps butter to each, added tha garlic pepper/salt covered them with foil baked in 400 oven for 25 minutes, removed the foil and continued baking for a further 25 minutes. Perfect. Lovely side dish to any meal

(11 Mar 2014)