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Apricot-Ginger Acorn Squash

4.1 | 12 Reviews
Total Time:Prep: 10 min. Bake: 1 hour

By Taste Of Home Editorial Team

Recipe by Trisha Kruse, Eagle, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 07, 2023

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

TEST KITCHEN APPROVED

Apricot-Ginger Acorn Squash

4.1 | 12 Reviews Add your review
Yield:2 servings
Prep:10 min
Cook:1 hour
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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
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Directions

  1. 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.
  2. 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.
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