Apricot-Ginger Acorn Squash

Name: Apricot-Ginger Acorn Squash
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 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

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 loading on unwanted calories. —Trisha Kruse, Eagle, Idaho

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.

Originally published as Baked Apricot Ginger Acorn Squash in Country Woman October/November 2009

Reviews

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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