Baked Acorn Squash with Apricot Preserves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Submitted by Edith Poole to . Even the most ardent squash haters will find it difficult to resist this tender baked squash with a buttery apricot filling. Salt in original recipe was to taste but the salt listed is what produced the same sodium content. acorn squash, salt, butter, apricot preserves cvt Ingredients:
1 acorn squash, halved and seeded |
3/16 tsp salt (1/8 tsp plus 1 pinch) |
2 teaspoons salted butter |
3 tablespoons apricot preserves |
Directions:
1. Preheat oven to 400 degrees F.
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.
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.
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