Baked acorn squash with apricot conserve

    (73)
    55 min

    Perfect for when winter squash is abundant and in season, this easy recipe results in a delicious accompaniment to a roast dinner.


    68 people made this

    Ingredients
    Serves: 4 

    • 1 acorn squash, halved and seeded
    • salt to taste
    • 1 good knob butter
    • 3 tablespoons apricot conserve

    Method
    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 200 C / Gas mark 6.
    2. Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of just under 1cm. Bake 40 minutes in the preheated oven.
    3. Remove squash from oven, and set the oven to grill. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot conserve in each squash half. Return to oven, and grill 5 minutes, or until butter is melted and squash is lightly browned.
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    Reviews & ratings
    Average global rating:
    (73)

    Reviews in English (57)

    bethany
    by
    0

    This is such an easy and tasty way to prepare any squash. I could see it working for many types. I only used 1 tbsp apricot jam in each half and it was delicious  -  02 Oct 2012

    by
    82

    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.  -  24 Nov 2007  (Review from Allrecipes US | Canada)

    by
    32

    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!  -  26 Oct 2004  (Review from Allrecipes US | Canada)

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