Apricot-Ginger Acorn Squash
Total TimePrep: 10 min. Bake: 1 hour
- 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
- 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 Facts1/2 squash: 234 calories, 8g fat (5g saturated fat), 20mg cholesterol, 221mg sodium, 43g carbohydrate (15g sugars, 4g fiber), 3g protein.
Aug 19, 2020
Had hoped that the seasonings would help make the squash more palatable. Absolutely not! Definitely will not make this again!
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.
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!
Oct 4, 2012
No comment left
Aug 5, 2011
I'm not sure what the pepper adds to this recipe. If I made it again, I would not use it.
Oct 30, 2010
I think it needs a little more time in the oven, but it was delicious!
Oct 18, 2010
wonderful..the bit of soy sauce(that I nearly left out) adds an unexpected zip to the recipe.
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!
Sep 30, 2010
Great recipe. Not your ordinary way to fix acorn squash, but I had all the ingredients and it was delicious.
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.