Heat oven to 400°F. Cut each acorn squash crosswise in half. With spoon, scoop out and discard seeds.
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°F for 30 minutes or until fork tender.
In small bowl, combine apricot preserves (breaking up large chunks), butter, curry, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well.
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.