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Apricot-Ginger Acorn Squash Recipe
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Apricot-Ginger Acorn Squash Recipe

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4.5 10 9
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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
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 2 servings

Ingredients

  • 1 small acorn squash
  • 2 tablespoons apricot preserves
  • 4 teaspoons butter, melted
  • 1-1/2 teaspoons reduced-sodium soy sauce
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper

Nutritional Facts

206 calories: 1 each, 8g fat (5g saturated fat), 20mg cholesterol, 220mg sodium, 36g carbohydrate (12g sugars, 3g fiber), 2g protein .

Directions

  1. 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 11-in. x 7-in. baking dish.
  2. Combine the remaining ingredients; spoon over squash. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until tender. Yield: 2 servings.
Originally published as Apricot-Ginger Acorn Squash in Country Woman October/November 2009, p36


Reviews for Apricot-Ginger Acorn Squash

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
JCV4
Reviewed Nov. 20, 2012

"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!"

MY REVIEW
tamarachronister
Reviewed Aug. 5, 2011

"I'm not sure what the pepper adds to this recipe. If I made it again, I would not use it."

MY REVIEW
abbie2005
Reviewed Oct. 30, 2010

"I think it needs a little more time in the oven, but it was delicious!"

MY REVIEW
vkrider
Reviewed Oct. 18, 2010

"wonderful..the bit of soy sauce(that I nearly left out) adds an unexpected zip to the recipe."

MY REVIEW
AdeleDegnan
Reviewed Oct. 4, 2010

"This was really good. I'm making it again this week. I did not have apricot preserves so I used peach. Yummy!"

MY REVIEW
wellsley
Reviewed Sep. 30, 2010

"Great recipe. Not your ordinary way to fix acorn squash, but I had all the ingredients and it was delicious."

MY REVIEW
karenjhaines@gmail.com
Reviewed Sep. 30, 2010

"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."

MY REVIEW
thecole
Reviewed Sep. 30, 2010

"I am new to acorn squash...Can the outside of the squash be eaten?"

MY REVIEW
catmeon
Reviewed Sep. 28, 2010

"Very easy to make and taste sweet"

MY REVIEW
judypawlus
Reviewed Sep. 28, 2010

"Very easy to make and a good way to use acorn squash grown in home gardens"

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