Acorn Squash with Apricot Sauce Recipe

Acorn Squash with Apricot Sauce Recipe
Acorn Squash with Apricot Sauce Recipe photo by Taste of Home
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Acorn Squash with Apricot Sauce Recipe

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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
Featured In: Baking with Squash
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min.

Ingredients

  • 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

Directions

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.
Originally published as Acorn Squash with Apricot Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p132

Nutritional Facts

1 squash half (calculated without walnuts): 241 calories, 6g fat (4g saturated fat), 15mg cholesterol, 50mg sodium, 48g carbohydrate (26g sugars, 5g fiber), 3g protein.

  • 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
  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 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water.
  2. Combine brown sugar and cinnamon; sprinkle over squash. Dot with butter. Cover and bake at 375° for 55-65 minutes or until tender.
  3. 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.
Originally published as Acorn Squash with Apricot Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p132

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