Garlic Butter Acorn Squash

Ingredients and Weight:

• Acorn squash: 8 (1 pound each)
• Butter: 1 cup (2 sticks)
• Garlic: 10 cloves, minced
• Salt: 1 teaspoon
• Black pepper: 1/2 teaspoon
• Parsley: 1/4 cup, chopped

Preparation Time:

• 15 minutes

Cooking Time:

• 45-60 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut acorn squash in half lengthwise and scoop out the seeds and pulp.
3. Brush the cut sides of the squash with melted butter.
4. In a small bowl, combine minced garlic, salt, and black pepper.
5. Stuff the garlic butter mixture into the squash cavities.
6. Roast the squash in the preheated oven for 45-60 minutes, or until the flesh is tender and the skin is wrinkled.
7. Sprinkle with chopped parsley before serving.

Nutritional Information:

• Calories: 225 per serving
• Fat: 15 grams
• Protein: 4 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Buttery and flavorful
• Tender and juicy squash
• Easy to prepare and perfect for a side dish

User Comments:

• "This squash was a hit at our Thanksgiving dinner. The garlic butter flavor was amazing."
• "I love that this dish is so simple to make, yet it tastes like it came from a gourmet restaurant."
• "The acorn squash is the perfect fall vegetable, and this recipe is a great way to enjoy it."
• "I've made this dish for several friends and they all rave about it. It's a must-try!"
• "Acorn squash is underutilized, but this recipe makes it shine. Highly recommend!"

Special Precautions and Tips:

• Use a sharp knife to cut the squash in half to avoid injury.
• If you don't have acorn squash on hand, you can substitute butternut squash or pumpkin.
• The cooking time may vary depending on the size and maturity of the squash.
• For a richer flavor, add a pinch of nutmeg or cinnamon to the garlic butter mixture.
• Leftover squash can be stored in the refrigerator for up to 3 days.