Gem Squash with Apricot Glaze


  • 2 medium Gem squash Canned pie apples Canned apricots and juice
  • 2 tbsp. honey
  • 1/4 tsp. ground nutmeg


Step 1
Halve squash; remove and discard seeds.

Step 2

Boil in water or Micro-cook, on 100% power (high) for 13 to 16 minutes or until just tender, giving dish a half turn once.

Step 3

In a small bowl combine apple and apricot slices, nectar, honey and nutmeg.

Step 4

Turn squash over, cut side up.

Step 5

Spoon fruit mixture into squash halves. Dot with butter.

Step 6

Micro-cook, covered with waxed paper, for 5 to 7 minutes or until fruit is hot.

Step 7
Sprinkle with additional nutmeg if desired.


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