Apricot-Ginger Acorn Squash
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
Reviews
Really delicious! My 91 year old father said they were the best he ever had. I used coconut aminos instead of soy sauce and added a little extra bit of ginger. Yummy!!
Had hoped that the seasonings would help make the squash more palatable. Absolutely not! Definitely will not make this again!
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!
No comment left
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.