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
Apricot-Ginger Acorn Squash
Apricot-Ginger Acorn Squash
Prep Time
10 min
Cook Time
60 min
Yield
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
Directions
- 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.
