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My review
Baked Acorn Squash with Apricot Preserves
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EDITHPOOLE
"My 5 year old said that she hated acorn squash, even though she had never actually tried it. I got her to eat one bite of this and she said, 'This tastes yummy!'"
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Ingredients
55 m servings 104Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven.
- Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 5772 Ratings
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Most helpful positive review
11/24/2007
This recipe was well received at our Thanksgiving dinner. I did make some changes for ease of serving a crowd. After I halving the squash and removing the seeds, I sliced each half into quarte...
Most helpful critical review
1/12/2012
We realy prefer the brown sugar/butter kind of squash in this house. This was kind of odd tasting. Bummer too as I was hoping to find another way to prepare acorn squash.
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11/24/2007
This recipe was well received at our Thanksgiving dinner. I did make some changes for ease of serving a crowd. After I halving the squash and removing the seeds, I sliced each half into quarte...
10/26/2004
Boy did I love this. Really easy and delicious. Used light apricot preserves and left out the butter -- didn't matter a bit. Still very sweet and delicious. I'll definately make this again!
12/20/2006
I have only ever had acorn squash with brown sugar and butter, and so had my husband. We were both pleasantly surprised by this! A very delicious, not overly sweet flavor at all. My new favorite...
11/23/2006
This is a great recipe! It takes a little longer to cook than given, and I leave out the salt, but I have made this twice and it is very good. My kids love it.
2/4/2006
Tasty, but had a difficult time getting the "meat" of the squash soft enough to scoop from the shell, so I baked it 15 minutes longer, let it set a bit, then cut each half into thirds. That mad...
8/27/2008
Great! I used 2 tbsp of preserves, and could have done with even less -- maybe my squash wasn't very big. A nice change from S & P or maple syrup and butter. Thanks for the recipe. :)
9/24/2006
Registered on this website just to rate this recipe. Absolutely delicious. A new family favorite!
1/7/2008
I used a sugar-free apricot perserve and sprinkled about a 1/8 tsp of Splenda brown sugar mix on each halve. I didn't have to cook it any additional time - mine was smaller than most squashes t...