Curried Acorn Squash

Makes 8
Prep 10 m
Bake 45 m



  1. 1 of 4 Heat oven to 400 degrees F. Cut each acorn squash crosswise in half. With spoon, scoop out and discard seeds.
  2. 2 of 4 Place cut side up on 15 x 10-inch baking pan. Sprinkle cut sides with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Turn cut side down; add enough water to pan to reach about 1/4-inch up side of squash. Bake uncovered at 400 degrees F for 30 minutes or until fork tender.
  3. 3 of 4 In small bowl, combine apricot preserves (breaking up large chunks), butter, curry, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well.
  4. 4 of 4 Remove pan from oven. Turn squash cut-sides up. Spoon 1 tablespoon apricot mixture into each squash. Brush remaining mixture on cut edges. Bake 15 minutes longer.
Nutrition Information for Curried Acorn Squash
Servings Per Recipe: 8
Per Serving: 142 kcal cal., 159 mg sodium, 1 g fiber, 4 g sat. fat, 6 g Fat, total, 16 mg chol., 1 g pro., 24 g carb.