Recipe by Amanda
"This is a savory version of the classic fall flavor of acorn squash!"
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acorn squash, halved and seeded
minced garlic, divided
salt and ground black pepper to taste
This savory approach with squash is how I prefer it - I don't care for sugar, molasses, maple syrup, honey, or anything sweet. But while the recipe itself appealed to me, I found the baking time off. At just 25 minutes, the halved squash was already cooked more than it should have been. I brushed it with some melted garlic butter, sprinkled it with paprika and freshly ground pepper, and returned it to the oven for a few more minutes just to brown the top a little. The oven temperature either needs to be reduced to 350 degrees or the cooking time shortened.
These were tasty although too much butter for my taste. If made again I'll reduce the butter to maybe 2 tsp. per half squash.
I baked this at 350* since I had other dishes baking at the same time. I did cut the bottoms so they would stand flat. This was delicious and a wonderfully savory change from the sweet syrupy style. We both enjoyed this quite a bit. I left the garlic off of one piece and it was just as good that way too. Great recipe and an easy dish.
It was nice to have a savory version of this squash. I had leftovers and added rosemary to it... when I make this again, I will definitely season with rosemary and thyme too, in addition to the recipe as is.
This is the best way to enjoy the flavor of this squash. The squash is sweet enough by itself without adding some type of sugar that other recipes call for.
This was simply wonderful! I zeroed in on this acorn squash recipe because it wasn't the sweet kind. I definitely like savory over sweet as other reviewers have mentioned. I have an awesome Garlic Pepper mix (McCormic brand) that I used in place of the separate additions of garlic and pepper and cooked according to time stated. We were still talking about this recipe the next morning. I can't wait to make this again! Thanks for submitting, arich01
Rating this recipe with 5 stars. Cooking time was appropriate. Using common sense ~ you will need to cook longer for a larger squash. If unsure, poke with a fork to test the softness. The only thing I did different was add a little extra butter. Will say that "all" was eaten and positive comments given from my husband and sons. Thank you dearly for sharing this recipe.
I had smaller squash, so I cut down on the cooking time. I think next time I would use garlic powder instead of fresh so it can spread better.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Butter Acorn Squash
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 206
** Calories from Fat: 107
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