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Baked Acorn Squash with Apricot Preserves

Baked Acorn Squash with Apricot Preserves

Name: Baked Acorn Squash with Apricot Preserves
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 acorn squash, halved and seeded; 1 pinch salt to taste; 2 teaspoons butter; 3 tablespoons apricot preserves

Rating: 4.57 stars

72 Ratings
57 Reviews
9 Photos

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!'

By EDITHPOOLE

Recipe Summary

prep:

10 mins

cook:

45 mins

total:

55 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 acorn squash, halved and seeded
1 pinch salt to taste
2 teaspoons butter
3 tablespoons apricot preserves

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 2

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.
Step 3

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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:

104.2 calories; 1.1 g protein; 22.7 g carbohydrates; 5.4 mg cholesterol; 24.2 mg sodium. Full Nutrition

Reviews (57)

Most helpful positive review

touixmuch

11/25/2007

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 quarter inch slices using an electric knife (amazingly easy!). Then I arranged the slices in a single layer on parchment lined baking sheets and baked at 350 degrees for about 25 minutes. I removed them from the oven and brushed with the apricot preserve/butter mixture and slipped the baking sheet under the broiler for a couple of minutes or until brown. Read More

Helpful

(82)

Most helpful critical review

danelle

01/12/2012

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. Read More

Helpful

(3)

72 Ratings

5 star values: 48
4 star values: 19
3 star values: 3
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

touixmuch

11/24/2007

Helpful

(82)

Susanna Joiner Boyd

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! Read More

Helpful

(32)

LUNA47

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 way to serve acorn squash! Read More

Helpful

(21)

Pamala Perrone

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. Read More

Helpful

(14)

SANDRAMAC

02/04/2006

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 made it much easier to handle and made a better presentation Read More

Helpful

(14)

sberrystephcake

11/04/2010

Nice option for a seasonal squash Read More

Helpful

(9)

Libby S

09/24/2006

Registered on this website just to rate this recipe. Absolutely delicious. A new family favorite! Read More

Helpful

(8)

SunnyByrd

08/28/2008

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.:) Read More

Helpful

(8)

Mom in Florida

01/07/2008

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 though - probably closer to three servings than four. My husband hates new vegetables and he will definately eat this one again and it has really added some flair to our diets! Read More

Helpful

(7)

danelle

01/12/2012

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. Read More

Helpful

(3)

More Reviews

Reviews for: Photos of Baked Acorn Squash with Apricot Preserves

1 of 57

All Reviews

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!

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.

Nice option for a seasonal squash

Registered on this website just to rate this recipe. Absolutely delicious. A new family favorite!

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.:)

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.