Acorn Squash With Apricot Sauce Recipes

APRICOT-GINGER ACORN SQUASH

Steps:

• 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., Mix remaining ingredients; spoon over squash. Bake, covered, 45 minutes. Uncover; bake until tender, 15-20 minutes.

ACORN SQUASH WITH APRICOT SAUCE

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.

APRICOT CRAB STUFFED ACORN SQUASH

Steps:

• Preheat oven to 375°. Place squash in a greased 13x9-in. baking pan; drizzle with 1/4 cup apricot nectar. Sprinkle with 1/2 teaspoon each salt and white pepper. Bake, covered, until fork-tender, 35-40 minutes., Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add green onions; cook and stir 3-5 minutes or until tender. Add apricots and garlic; cook 1 minute longer. Stir in half-and-half and the remaining apricot nectar, salt and white pepper. Bring to a boil; reduce heat. Simmer for 5 minutes. Gently stir in crab; heat through., Arrange squash on a serving dish; spoon crab mixture over top. Sprinkle with additional green onions.

ACORN SQUASH WITH LEFTOVER STUFFING

Steps:

• Cut squash in half; discard seeds. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. hot water. Bake, uncovered, at 400° until tender, about 30 minutes. , When squash is cool enough to handle, scoop out flesh, leaving a 1/4-in. shell (flesh will measure about 3 cups). Drain water from pan; place squash shells cut side up in pan and set aside. , In a large bowl, combine the flesh, egg, salt and pepper. Dissolve bouillon in boiling water; add to squash mixture. Add stuffing; spoon into squash shells. If desired, top with cheese. Sprinkle with paprika. Bake, uncovered, at 400° until heated through, 20-25 minutes. If desired, top with chopped parsley.