©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Apricot Ginger Acorn Squash

This also comes from the Taste of Home Ultimate Halloween magazine.

1 small acorn squash
2 tablespoons apricot preserves
4 teaspoons butter, melted
1-1/2 teaspoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon pepper

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 11-in. x 7-in. baking dish.

Combine the remaining ingredients; spoon over squash.

Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until tender. Yield: 2 servings.

Woops...I forgot to take picture of them when they were done.

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