Save on Pinterest

Apricot-Ginger Acorn Squash

Sweet and savory flavors come together in this dish that will make a squash lover out of anyone. It’s a treat—but has hardly any butter, and low sodium. For less sugar, we like to use all-fruit apricot preserves. —Trisha Kruse, Eagle, Idaho
  • 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


  • Preheat oven to 350°. Cut squash lengthwise in half; remove seeds. Cut a thin slice from bottoms to level if desired. Place in a greased 11x7-in. baking dish, cut side up.
  • Mix remaining ingredients; spoon over squash. Bake, covered, 45 minutes. Uncover; bake until tender, 15-20 minutes.
Nutrition Facts
1/2 squash: 234 calories, 8g fat (5g saturated fat), 20mg cholesterol, 221mg sodium, 43g carbohydrate (15g sugars, 4g fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Lady Fingers
    Jan 10, 2018

    The recipe works as written, but I ended up transferring the squash to the microwave for a few minutes, because it was still quite firm after an hour. My husband felt the sauce had too many flavors, covering up the flavor of the squash, so if I try it again, I think I'll leave out the soy sauce and the ginger.

  • JCV4
    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
    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
    Oct 30, 2010

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

  • vkrider
    Oct 18, 2010

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

  • AdeleDegnan
    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
    Sep 30, 2010

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

  • karenjhaines
    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
    Sep 30, 2010

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

  • catmeon
    Sep 28, 2010

    Very easy to make and taste sweet