These are delicious but I am a fan of winter squash anyway but they are still a great addition to any meal.

Very easy and turns out very good.

Made this to accompany a brandied shrimp recipe and baked brown rice with toasted almonds and cranberries. It was wonderful! I had to cook it for 60 minutes at 375 degrees so that I could make the rice and squash at the same time in the oven, and it turned out perfect. My husband was apprehensive about the squash but said it was his favorite part of the meal. Will definitely make again. Thanks!

DELICIOUS! I made this for my family Thanksgiving and got rave reviews! I used SF Appricot preserves and no one could tell. I also sprinkled on a few crushed walnuts before the final baking. MMMM, will make again for sure!

I used a sugar-free apricot perserve and sprinkled about a 1/8 tsp of Splenda brown sugar mix on each halve. I didn't have to cook it any additional time - mine was smaller than most squashes though - probably closer to three servings than four. My husband hates new vegetables and he will definately eat this one again and it has really added some flair to our diets!

This recipe was well received at our Thanksgiving dinner. I did make some changes for ease of serving a crowd. After I halving the squash and removing the seeds, I sliced each half into quarter inch slices using an electric knife (amazingly easy!). Then I arranged the slices in a single layer on parchment lined baking sheets and baked at 350 degrees for about 25 minutes. I removed them from the oven and brushed with the apricot preserve/butter mixture and slipped the baking sheet under the broiler for a couple of minutes, or until brown.

I have made this many times and everyone enjoys it.

This is delicious! It is a nice change from brown sugar, I will make this one again.

This was just to sweet for us. Good recipe tho.

This was really good! I am used to acorn squash with brown sugar and butter too, so this was a nice change of pace!.

several people asked me for this recipe. the preserves and butter were nice but the way the squash was cooked was perfect. thanks. I will definately be keeping this one.

I have only ever had acorn squash with brown sugar and butter, and so had my husband. We were both pleasantly surprised by this! A very delicious, not overly sweet flavor at all. My new favorite way to serve acorn squash!

This is a great recipe! It takes a little longer to cook than given, and I leave out the salt, but I have made this twice and it is very good. My kids love it.

Wonderful! This recipe is so simple, yet really delicious!

This is an awesome recipe that combines sweet and savory so well. A great twist on an autumn classic.