Best 7 Acorn Squash With Apricot Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Acorn squash with apricot sauce is a delectable dish that combines the sweet, nutty flavor of roasted acorn squash with the tangy and fruity notes of apricot sauce. This dish is not only visually appealing but also packed with nutrients, making it a wholesome and delicious addition to your meals. Whether you're seeking a comforting side dish for your Thanksgiving feast or a light and flavorful main course for a weeknight dinner, this recipe has you covered.

Let's cook with our recipes!

APRICOT-GINGER ACORN SQUASH



Apricot-Ginger Acorn Squash image

Sweet and savory flavors come together in this dish that will make a squash lover out of anyone. It's a treat-but has hardly any butter, and low sodium. For less sugar, we like to use all-fruit apricot preserves. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 2 servings.

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 234 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 221mg sodium, Carbohydrate 43g carbohydrate (15g sugars, Fiber 4g fiber), Protein 3g protein.

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

Categories     Side Dishes

Time 1h5m

Yield 4 servings.

Number Of Ingredients 7

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.

STUFFED ACORN SQUASH WITH MUSHROOM GRAVY



Stuffed Acorn Squash With Mushroom Gravy image

This stuffed squash is a favorite of the family of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The couple brings this dish to Thanksgiving dinner, but we think it would make a great vegetarian centerpiece anytime, from fall to spring.

Provided by Tara Parker-Pope

Categories     dinner, side dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 13

1 tablespoon unsalted butter
1/2 cup finely diced celery
1 cup finely diced white onion (about 1 small)
1 vegetable bouillon cube
1/4 cup white wine (like Pinot Grigio)
1 cup chanterelles, torn into strips
1/4 cup finely diced dried apricots
Sea salt flakes and cracked black pepper (to taste)
2 cups brioche or good-quality white bread, torn into pieces
2 large eggs (beaten)
1 large acorn squash (or two small)
1 tablespoon olive oil
Miracle Mushroom Gravy (see recipe)

Steps:

  • Preheat oven to 375 degrees. In a medium pan over medium heat, melt the butter and then sauté the celery, onion and bouillon cube until lightly browned. Deglaze the pan with the wine, and reduce until most of the liquid has evaporated.
  • Add the chanterelles and apricots to the pan and warm through. Add salt and pepper. Chill the mushroom mixture thoroughly. In a large bowl, mix the bread, eggs and the cooled vegetable mixture.
  • Using a sharp kitchen knife (and plenty of caution), trim the stem end off of the squash and cut the squash into 3/4 inch rings. You should be able to get 4 rings out of a large acorn squash. Discard the stem end and bottom piece. Using a spoon, scrape the seeds and membrane out of the squash and discard. Lay the squash rings out on a large parchment-lined baking sheet and drizzle slices of squash with olive oil. Bake for 15 minutes.
  • Remove squash from the oven and press the mushroom and apricot stuffing into the center of each squash ring. Bake for an additional 15 to 20 minutes or until the stuffing has set and started to brown. Garnish with mushroom gravy.

Nutrition Facts : @context http, Calories 337, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 13 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 857 milligrams, Sugar 10 grams, TransFat 0 grams

ROASTED ACORN SQUASH WITH BROWN SUGAR



Roasted Acorn Squash with Brown Sugar image

Quick, easy, filling roasted acorn squash recipe! Because the brown sugar is very sweet, this will work for both dinner and dessert!

Provided by supanovart

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Time 40m

Yield 3

Number Of Ingredients 3

1 acorn squash
2 tablespoons salted butter
¼ cup loosely packed brown sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Slice acorn squash into halves, removing insides and seeds. Spread butter on the inside and sprinkle brown sugar over the butter. Transfer to a baking sheet.
  • Roast in the preheated oven until tender, about 30 minutes. Remove, slice into thirds, and serve.

Nutrition Facts : Calories 180.5 calories, Carbohydrate 29.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 62.9 mg, Sugar 15.4 g

ROASTED SPICED ACORN SQUASH



Roasted Spiced Acorn Squash image

Cumin, coriander, and cayenne pepper complement sweet roasted acorn squash in this easy side dish. Try it with Roasted Pork with Onions and Citrus or Parmesan risotto.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 6

1 acorn squash, halved, seeded, and cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Steps:

  • Preheat oven to 425 degrees. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer and roast until tender, 30 minutes, flipping halfway through.

Nutrition Facts : Calories 108 g, Fat 7 g, Fiber 1 g

ACORN SQUASH WITH RAISIN SAUCE



Acorn Squash With Raisin Sauce image

The flavors of this squash just scream Fall to me. I originally put this sauce on a small carnival squash, but it went really well with acorn squash, which serves a few more.

Provided by alijen

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/4 lbs acorn squash
3 tablespoons raisins
1/2 cup apple cider
1 tablespoon pure maple syrup
1 teaspoon cornstarch
1/4 teaspoon ground cinnamon, to your taste
1/8 teaspoon ground allspice

Steps:

  • Cut squash in half lengthwise and discard seeds.
  • Set squash halves, cut-side up, in an 8x8x2 inch microwavable baking dish.
  • Pour 1/4 cup water into dish, cover, and microwave on High (100%) for 5 minutes.
  • After squash is done fill cavity of each squash with half of the raisins.
  • Combine remaining ingredients, stirring to dissolve cornstarch.
  • Pour half of mixture into each squash cavity.
  • Cover and microwave on High (100%) for 2 minutes, until squash is fork tender and liquid thickened.
  • Alternately, you could bake this squash in a 350 oven for about 25, add the raisins and remaining ingredients and bake for 10 more minutes, or until fork tender.

ACORN SQUASH ROASTED WITH APPLESAUCE



Acorn Squash Roasted With Applesauce image

I finally found a squash recipe that DH likes and enjoyed. This is so simple, revised to suit our taste, from Chef Micheal Smith, my favourite TV chef.

Provided by Derf2440

Categories     Vegetable

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 7

1 acorn squash
vegetable oil cooking spray
1 cup applesauce
4 teaspoons butter
1/4 teaspoon salt (to taste)
1/4 teaspoon fresh ground pepper (to taste)
1/2 cup water

Steps:

  • Preheat oven to 350f degrees.
  • Cut squash in half, crossways, scrape out the seeds. Spray baking dish with veggie spray. Place skin side down, cut side up in baking dish.
  • Put 1 teaspoon of butter in each half of squash, sprinkle each half with salt and freshly ground pepper.
  • Fill each squash half with 1/2 cup applesauce, top with remaining butter and sprinkle again with salt and pepper.
  • Pour water around squash.
  • Roast on middle rack of oven for approximately 1 hour or until golden brown and caramalized.

Nutrition Facts : Calories 251, Fat 8.1, SaturatedFat 4.9, Cholesterol 20.1, Sodium 401.6, Carbohydrate 48, Fiber 4.8, Protein 2.1

Tips:

  • Choose acorn squash that are heavy for their size and have a deep orange color.
  • To easily cut the acorn squash, use a sharp knife to cut it in half lengthwise. Then, use a spoon to scoop out the seeds and pulp.
  • If you don't have apricot preserves, you can use another type of fruit preserves, such as peach or orange.
  • To make the apricot sauce, you can either use a blender or a food processor. If you are using a blender, be sure to blend the sauce until it is smooth.
  • Serve the squash immediately after it is cooked, while it is still hot.

Conclusion:

Acorn squash with apricot sauce is a delicious and easy-to-make side dish. It is perfect for a weeknight meal or a special occasion. The squash is roasted until it is tender and slightly caramelized, and the apricot sauce adds a sweet and tangy flavor. This dish is sure to please everyone at the table.

Related Topics