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Garlic Butter Acorn Squash


"This is a savory version of the classic fall flavor of acorn squash!"
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1 h servings 206 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Place each squash half in the baking dish, cut side down.
  3. Bake squash in the preheated oven for 30 minutes. Flip squash over and place 1 tablespoon butter and 1 teaspoon garlic into each squash. Season with salt and pepper.
  4. Bake squash, cut-side up until tender, about 20 more minutes. Cool for about 5 minutes before serving.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 27
  1. 31 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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...

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 st...

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 ...

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 Garl...

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.

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 ...

This is SO yummy and easy! I've grown up eating acorn squash with brown sugar and butter in it...and don't get me wrong, it's still one of my favorites but I didn't want to introduce it to my so...

8 minutes in microwave on high with cut side down, 7 minutes in microwave, cut side up with butter and garlic OR butter and brown sugar.

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.