Acorn Squash With Apricot Sauce

• 2 small acorn squash
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons butter
• 1 cup orange juice
• 1/2 cup dried apricots, coarsely chopped
• 1/2 cup chopped walnuts, optional

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. Combine brown sugar and cinnamon; sprinkle over squash. Dot with butter. Cover and bake at 375u0b0 for 55-65 minutes or until tender.
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.

acorn, brown sugar, ground cinnamon, butter, orange juice, dried apricots, walnuts

Taken from www.tasteofhome.com/recipes/acorn-squash-with-apricot-sauce/ (may not work)