The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 19, 2009
ALSO DELICIOUS WITH CURRY added to the apricot spread. Found it in a Family Circle in late 2004 and I still have the tiny clipping in my recipe draw. Just add 1/4 tsp black pepper 1/2 tsp salt 1/2 cup apricot preserves 1/4 cup unsalted butter, melted 1 and 1/2 tsp "Calcutta Heat" curry (or any old curry powder if yur not fancy) "In a small bowl, combine apricot preserves (breaking up large chunks), butter, curry, 1/4 tsp salt and 1/8 of the pepper. Mix well. Spoon mixture over the baked acorn squash." Enjoy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 11, 2009
Great recipe Edith! I suggest using Apple butter and a few of those yellow apples you might have around. Peel and cut into bite size pieces, mix with the AB and pop it into the oven for another 10 or 15 minutes (till those apple bites are nice and soft). Makes a tasty side or top with vanilla Ice cream for a new dessert treat!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 1, 2009
Kids love it too!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 25, 2009
Very yummy. I love apricot anything!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 13, 2009
So simple and so tastey!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Oct. 7, 2009
This was a yummy twist on acorn squash. Mine took a bit longer to bake but it was a pretty thick squash so the cooking time will depend on your squash. We loved the preserves and the sweet and tart it provided to the squash. Def a keeper.
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 3, 2009
Very sweet and came out perfect! I did use orange marmalade, brown sugar and some cinnamon. It was like eating dessert. Yum!
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Cooking Level: Intermediate

Home Town: Gorham, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
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Reviewed: Jul. 20, 2009
This was excellent! I microwaved the squash cut-side down for about 10-ish minutes instead of baking it in the water. I don't think it compromised the flavor and it was done so much faster. Plus, added about 1/2 tbs more of the apricot preserves to the butter/preserves mixture! It was so yummy! I'll definitely be making this again!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 19, 2008
I made this and it came out really good.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 5, 2008
This was delicous and easy; however, I couldn't get the little ones to eat it, even though I thought that they would like this. Next time, I think that I will remove the skins and mash it a little for the kids. I personally preferred it with walnuts added.
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Cooking Level: Intermediate

Home Town: Sumner, Washington, USA
Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 18, 2008
I would add some brown sugar. Layered butter, brown sugar, preserve.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Mishawaka, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 30, 2008
Yummers! I will try leaving out the butter this next time. Also may make for Thanksgiving, will let you know how it goes!
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Queens, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 25, 2008
Very nice and a good change from the standard brown sugar and butter squash. After the butter and preserves melted under the broiler, I spooned then over all of the cut sides and put it back under the heat. This allowed the squash to get a nice glaze.
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Cooking Level: Expert

Home Town: Wenatchee, Washington, USA
Living In: Bellingham, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 2, 2008
This is a great recipe! The one change I make to make it perfect is add a bit of cinnamon on top of each half.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
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Reviewed: Aug. 27, 2008
Great! I used 2 tbsp of preserves, and could have done with even less -- maybe my squash wasn't very big. A nice change from S & P or maple syrup and butter. Thanks for the recipe. :)
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 5, 2008
These are delicious but I am a fan of winter squash anyway but they are still a great addition to any meal.
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Cooking Level: Expert

Home Town: Wallace, South Carolina, USA
Living In: Cheraw, South Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 11, 2008
Very easy and turns out very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 2, 2008
Made this to accompany a brandied shrimp recipe and baked brown rice with toasted almonds and cranberries. It was wonderful! I had to cook it for 60 minutes at 375 degrees so that I could make the rice and squash at the same time in the oven, and it turned out perfect. My husband was apprehensive about the squash but said it was his favorite part of the meal. Will definitely make again. Thanks!
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 24, 2008
DELICIOUS! I made this for my family Thanksgiving and got rave reviews! I used SF Appricot preserves and no one could tell. I also sprinkled on a few crushed walnuts before the final baking. MMMM, will make again for sure!
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Cooking Level: Expert

Living In: Elk Grove, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 7, 2008
I used a sugar-free apricot perserve and sprinkled about a 1/8 tsp of Splenda brown sugar mix on each halve. I didn't have to cook it any additional time - mine was smaller than most squashes though - probably closer to three servings than four. My husband hates new vegetables and he will definately eat this one again and it has really added some flair to our diets!
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