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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

12 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 1 hour

Makes

2 servings

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 Recipe photo by Taste of Home

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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.

Apricot-Ginger Acorn Squash

Ingredients

Directions

Nutrition Facts

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