Acorn Squash With Apricot Sauce

1. 1

   Cut squash in half; discard seeds. Cut a thin slice from bottom of squash with a sharp knife to allow it to sit flat. Place hollow side up in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water.

2. 2

   Combine brown sugar and cinnamon; sprinkle over squash. Dot with butter. Cover and bake at 375u00b0 for 55-65 minutes or until tender.

3. 3

   Meanwhile, in a small saucepan, combine orange juice and apricots. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until apricots are tender. Transfer to a blender; cover and process until smooth. Serve with squash; sprinkle with walnuts if desired.

* Per serving · 4 servings · Values may vary.

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