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It’s a real treat digging into tender baked squash with a buttery apricot sauce. Natural fruit preserves add sweetness, and ginger makes it savory without unwanted calories.—Trisha Kruse, Eagle, ID
Nutritional Facts 1 squash half equals 206 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 220 mg sodium, 36 g carbohydrate, 3 g fiber, 2 g protein.
Originally published as Apricot-Ginger Acorn Squash in Country Woman October/November 2009, p36
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Reviewed on Nov. 20, 2012 by JCV4
I'm not a big fan of squash, but I decided I'd try this recipe because all of the ingredients looked tasty. I tried it, I didn't like it 'cause I just don't like the taste of acorn squash. My husband tried it, also not a fan of squash, but he liked it. I suggest you try it once and decide for yourself!
Reviewed on Aug. 05, 2011 by tamarachronister
I'm not sure what the pepper adds to this recipe. If I made it again, I would not use it.
Reviewed on Oct. 30, 2010 by abbie2005
I think it needs a little more time in the oven, but it was delicious!
Reviewed on Oct. 18, 2010 by vkrider
wonderful..the bit of soy sauce(that I nearly left out) adds an unexpected zip to the recipe.
Reviewed on Oct. 04, 2010 by AdeleDegnan
This was really good. I'm making it again this week. I did not have apricot preserves so I used peach. Yummy!
Reviewed on Sep. 30, 2010 by wellsley
Great recipe. Not your ordinary way to fix acorn squash, but I had all the ingredients and it was delicious.
Reviewed on Sep. 30, 2010 by Kjohh
I loved it! I never had acorn squash before, but I'll be making it many times. Substituted coconut oil for the butter and used reg. soy sauce, also grated 1/2 tsp. fresh ginger instead of the ground and it was just delicious.
Reviewed on Sep. 30, 2010 by thecole
I am new to acorn squash...Can the outside of the squash be eaten?
Reviewed on Sep. 28, 2010 by catmeon
Very easy to make and taste sweet
Reviewed on Sep. 28, 2010 by judypawlus
Very easy to make and a good way to use acorn squash grown in home gardens
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