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

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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
Featured In: Baking with Squash
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 2 servings


  • 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

1/2 squash: 234 calories, 8g fat (5g saturated fat), 20mg cholesterol, 221mg sodium, 43g carbohydrate (15g sugars, 4g fiber), 3g protein.


  1. Preheat oven to 350°. Cut squash lengthwise in half; remove seeds. Using a sharp knife, cut a thin slice from bottom of each half to allow them to lie flat. Place in a greased 11x7-in. baking dish, hollow side up.
  2. Mix remaining ingredients; spoon over squash. Bake, covered, 45 minutes. Uncover; bake until tender, 15-20 minutes. Yield: 2 servings.
Originally published as Apricot-Ginger Acorn Squash in Country Woman October/November 2009, p36

Reviews for Apricot-Ginger Acorn Squash

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JCV4 User ID: 628113 185028
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!"

tamarachronister User ID: 1908061 173189
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."

abbie2005 User ID: 5306017 186737
Reviewed Oct. 30, 2010

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

vkrider User ID: 4723393 187816
Reviewed Oct. 18, 2010

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

AdeleDegnan User ID: 4801874 173188
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!"

wellsley User ID: 171078 211252
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 User ID: 888347 187815
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."

thecole User ID: 1805768 168884
Reviewed Sep. 30, 2010

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

catmeon User ID: 4460986 101793
Reviewed Sep. 28, 2010

"Very easy to make and taste sweet"

judypawlus User ID: 2747773 173187
Reviewed Sep. 28, 2010

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

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