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Apricot-Ginger Acorn Squash Recipe
Apricot-Ginger Acorn Squash Recipe photo by Taste of Home

Apricot-Ginger Acorn Squash Recipe

Publisher Photo
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

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.

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

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.

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)
MY REVIEW
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MY REVIEW
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
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
Reviewed Oct. 30, 2010

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

MY REVIEW
Reviewed Oct. 18, 2010

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

MY REVIEW
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!

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