- 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
- 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.
- 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.
Reviews for Apricot-Ginger Acorn Squash
"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!"
"I'm not sure what the pepper adds to this recipe. If I made it again, I would not use it."
"I think it needs a little more time in the oven, but it was delicious!"
"wonderful..the bit of soy sauce(that I nearly left out) adds an unexpected zip to the recipe."
"This was really good. I'm making it again this week. I did not have apricot preserves so I used peach. Yummy!"
"Great recipe. Not your ordinary way to fix acorn squash, but I had all the ingredients and it was delicious."
"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."
"I am new to acorn squash...Can the outside of the squash be eaten?"
"Very easy to make and taste sweet"
"Very easy to make and a good way to use acorn squash grown in home gardens"