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Apricot-Ginger Acorn Squash

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
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    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

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.

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