Ingredients Jump to Instructions ↓

  1. 2 medium acorn squash (1 pound each)

  2. 1 medium apple, sliced

  3. 2 medium apricots, sliced or 1 peach, peeled and sliced (2/3 cup)

  4. 1/4 cup apricot nectar

  5. 2 tablespoons honey

  6. 1/4 teaspoon ground nutmeg

  7. 1 tablespoon margarine or butter

Instructions Jump to Ingredients ↑

  1. Instructions Halve squash lengthwise; remove and discard seeds. Place squash, cut side down, in a 2-quart rectangular microwave-safe baking dish. Microcook, uncovered, on 100 percent power (high) for 12 to 16 minutes or till just tender, giving dish a half-turn once. Meanwhile, in a small bowl combine apple and apricot slices, nectar, honey, and nutmeg. Turn squash over, cut side up. Spoon fruit mixture into squash cavities. Dot with margarine or butter. Micro-cook, covered with waxed paper, for 4 to 7 minutes or till fruit is hot. Sprinkle with additional nutmeg, if desired.


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