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Acorn Squash with Apricot Sauce

Total Time

Prep: 10 min. Bake: 55 min.

Makes

4 servings

With its mild flavor, acorn squash is the perfect base for crunchy walnuts and sweet apricots. I like to double the sauce so I can serve it with my breakfast oatmeal. —Judy Parker, Moore, Oklahoma
Acorn Squash with Apricot Sauce Recipe photo by Taste of Home

Ingredients

  • 2 small acorn squash
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1 cup orange juice
  • 1/2 cup dried apricots, coarsely chopped
  • 1/2 cup chopped walnuts, optional

Directions

  1. Cut squash in half; discard seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. Place hollow side up in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water.
  2. Combine brown sugar and cinnamon; sprinkle over squash. Dot with butter. Cover and bake at 375° for 55-65 minutes or until tender.
  3. Meanwhile, in a small saucepan, combine orange juice and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until apricots are tender. Transfer to a blender; cover and process until smooth. Serve with squash; sprinkle with walnuts if desired.

Nutrition Facts

1 squash half (calculated without walnuts): 241 calories, 6g fat (4g saturated fat), 15mg cholesterol, 50mg sodium, 48g carbohydrate (26g sugars, 5g fiber), 3g protein.

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