Acorn Squash with Apricot Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 4 |
|
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. 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 |
Directions:
1. 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 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water.
2. Combine brown sugar and cinnamon; sprinkle over squash. Dot with butter. Cover and bake at 375° for 55-65 minutes or until tender.
3. 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. Yield: 4 servings.
|
|