Nutrition per serving may change if servings are adjusted.
2 medium acorn squash (about 2 pounds total)
¾ cup dry white wine or reduced-sodium vegetable broth
2 cloves garlic, very thinly sliced
¼ teaspoon salt
⅛ teaspoon black pepper
2 tablespoons light stick butter (not margarine)
1 teaspoon snipped fresh rosemary
Preheat oven to 350°F. Cut a squash in half lengthwise; remove and discard seeds. Place squash halves, cut sides down, on a cutting board. Cut the squash halves crosswise into 1-inch slices. Repeat with remaining squash. Pour the wine into a 2-quart rectangular baking dish. Add garlic slices to the wine. Arrange the squash slices in the dish, overlapping slices as needed. Sprinkle squash with salt and pepper.
Bake, covered, for 40 minutes. Uncover and bake for 10 to 15 minutes more or until squash is tender. Transfer the squash slices to a serving platter, reserving liquid in dish.
Add butter and rosemary to the liquid in the baking dish. Stir until butter is melted. Spoon over squash on the platter and serve warm.