Apricot-Ginger Acorn Squash

Side Dishes

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.

Apricot-Ginger Acorn Squash

Average Rating: 4

TOTAL TIME: Prep: 10 min. Bake: 1 hour
YIELD: 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

Instructions

1. 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.
2. 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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