ACORN SQUASH WITH APRICOT SAUCE

Acorn Squash with Apricot Sauce image

With its mild flavor, acorn squash is the perfect base for crunchy walnuts and sweet apricots. I like to double the sauce so I can serve it with my breakfast oatmeal. -Judy Parker, Moore, Oklahoma

Provided by Taste of Home

Time 1h5m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 small acorn squash
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter
1 cup orange juice
1/2 cup dried apricots, coarsely chopped
1/2 cup chopped walnuts, optional

Steps:

Cut squash in half; discard seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. Place hollow side up in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water., Combine brown sugar and cinnamon; sprinkle over squash. Dot with butter. Cover and bake at 375° for 55-65 minutes or until tender., Meanwhile, in a small saucepan, combine orange juice and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until apricots are tender. Transfer to a blender; cover and process until smooth. Serve with squash; sprinkle with walnuts if desired.

Nutrition Facts : Calories 241 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 50mg sodium, Carbohydrate 48g carbohydrate (26g sugars, Fiber 5g fiber), Protein 3g protein.