Curried Acorn Squash

Curried Acorn Squash
Servings: 8 Prep 10 mins Bake 400°F 45 mins


  • 4 medium acorn squash (1-1/4 pounds each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup apricot preserves
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 1/2 teaspoons Calcutta Heat curry seasoning or curry powder

Make It

1. Heat oven to 400 degrees F. Cut each acorn squash crosswise in half. With spoon, scoop out and discard seeds.

2. 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. 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. 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 Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 142, Fat, total (g): 6, chol. (mg): 16, sat. fat (g): 4, carb. (g): 24, fiber (g): 1, pro. (g): 1, sodium (mg): 159, Percent Daily Values are based on a 2,000 calorie diet.