Skip to main content New<> this month
Get the Allrecipes magazine
Baked Acorn Squash with Apricot Preserves
February 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