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
Reviews
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.
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