Recipe: Apricot Glazed Acorn Squash (using apricot nectar, Woman's Day, 1980's)

APRICOT GLAZED ACORN SQUASH


2 acorn squash
1 (12 oz) can apricot nectar
1 Tablespoon brown sugar
1 Tablespoon lemon juice

Slice squash into 1/2-inch rings; discard seeds and strings.

Pour apricot nectar into large skillet. Add squash rings and bring to a boil. Reduce heat, cover and simmer 10 minutes. Turn slices, cover and simmer 10 more minutes until tender. Remove squash to a warm platter.

Stir brown sugar into cooking liquid; simmer uncovered, stirring frequently, about 3 minutes until slightly thickened. Remove from heat, add lemon juice and pour over squash.

Makes 4 servings
From: Cow/AR
Source: Woman's Day magazine, September, 1984