Ingredients:
- 1 lb acorn squash wedges, trimmed
- 1/4 cup apricot preserves
- 1/2 tsp curry powder
- salt, pepper to taste
Directions:
Place in covered dish with 1 tbs water.
Bake 375 for 30 minutes.
Mix apricot preserves with spices.
Spoon apricot mixture over squash.
Bake, uncovered, another 10 minutes, until tender.