Reviewed: Nov. 24, 2007

This recipe was well received at our Thanksgiving dinner. I did make some changes for ease of serving a crowd. After I halving the squash and removing the seeds, I sliced each half into quarter inch slices using an electric knife (amazingly easy!). Then I arranged the slices in a single layer on parchment lined baking sheets and baked at 350 degrees for about 25 minutes. I removed them from the oven and brushed with the apricot preserve/butter mixture and slipped the baking sheet under the broiler for a couple of minutes, or until brown.

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71 users found this review helpful

Reviewer:

touixmuch

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Oct. 26, 2004

Boy did I love this. Really easy and delicious. Used light apricot preserves and left out the butter -- didn't matter a bit. Still very sweet and delicious. I'll definately make this again!

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30 users found this review helpful

Reviewer:

BOYDONTHEHILL

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Kennesaw, Georgia, USA

Reviewed: Dec. 20, 2006

I have only ever had acorn squash with brown sugar and butter, and so had my husband. We were both pleasantly surprised by this! A very delicious, not overly sweet flavor at all. My new favorite way to serve acorn squash!

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17 users found this review helpful

Reviewer:

LUNA47

Reviewed: Nov. 23, 2006

This is a great recipe! It takes a little longer to cook than given, and I leave out the salt, but I have made this twice and it is very good. My kids love it.

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14 users found this review helpful

Reviewer:

pamala

Cooking Level: Expert

Living In: Redwood Valley, California, USA

Reviewed: Feb. 4, 2006

Tasty, but had a difficult time getting the "meat" of the squash soft enough to scoop from the shell, so I baked it 15 minutes longer, let it set a bit, then cut each half into thirds. That made it much easier to handle, and made a better presentation

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13 users found this review helpful

Reviewer:

SANDRAMAC

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Carrot River, Saskatchewan, Canada

Reviewed: Nov. 1, 2010

Nice option for a seasonal squash

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9 users found this review helpful

Reviewer:

sberrystephcake

Cooking Level: Beginning

Home Town: Port Orange, Florida, USA

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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7 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

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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7 users found this review helpful

Reviewer:

Mom in Florida

Reviewed: Sep. 24, 2006

Registered on this website just to rate this recipe. Absolutely delicious. A new family favorite!

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7 users found this review helpful

Reviewer:

Libby S

Reviewed: Oct. 21, 2012

I really liked how this wasn't too sweet like the usual brown sugar recipes for squash. It had a lovely hint of flavor that made the squash come alive. Note, I only give 5 stars for the rare recipe that is to die for.

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4 users found this review helpful