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Acorn Squash with Apricot Sauce

 Acorn Squash with Apricot Sauce
With its mild flavor, acorn squash is the perfect base for crunchy walnuts and sweet apricots. I like to double the sauce so I can serve it with my breakfast oatmeal. —Judy Parker, Moore, Oklahoma
4 ServingsPrep: 10 min. Bake: 55 min.


  • 2 small acorn squash
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1 cup orange juice
  • 1/2 cup dried apricots, coarsely chopped
  • 1/2 cup chopped walnuts, optional


  • Cut squash in half; discard seeds. Cut a thin slice from bottom of
  • squash with a sharp knife to allow it to sit flat. Place hollow side
  • up in a greased 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of
  • hot water.
  • Combine brown sugar and cinnamon; sprinkle over squash. Dot with
  • butter. Cover and bake at 375° for 55-65 minutes or until
  • tender.
  • Meanwhile, in a small saucepan, combine orange juice and apricots.
  • Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or
  • until apricots are tender. Transfer to a blender; cover and process
  • until smooth. Serve with squash; sprinkle with walnuts if desired.
  • Yield: 4 servings.

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Acorn Squash with Apricot Sauce (continued)

Nutritional Facts: 1 squash half (calculated without walnuts) equals 241 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 50 mg sodium, 48 g carbohydrate, 5 g fiber, 3 g protein.