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|Baked Acorn Squash with Apricot Preserves|
"My 5 12 months antique said that she hated acorn squash, even though she had by no means simply tried it. I were given her to devour one bite of this and he or she said, 'This tastes yummy!'"
- 1 acorn squash, halved and seeded
- salt to flavor
- 2 teaspoons butter
- three tablespoons apricot preserves
|Prep : 10M||Cook : 4M||Ready in : 55M|
- Preheat oven to four hundred ranges F (2 hundred levels C).
- Place squash halves cut aspect down in a baking dish. Fill the dish with water to the depth of one/four inch. Bake 40 minutes within the preheated oven.
- Remove squash from oven, and set the oven to broil. Turn squash cut aspect up inside the dish, and season lightly with salt. Place 1 teaspoon butter and 1 half tablespoons apricot preserves in each squash 1/2. Return to oven, and broil 5 mins, or till butter is melted and squash is gently browned.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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