Ingredients
2 large acorn squash, quartered and seeds removed1/2 cup apricot nectar, divided 1 teaspoon salt, divided 1 teaspoon white pepper, divided 1 teaspoon butter1 teaspoon olive oil4 green onions, thinly sliced, plus additional for garnish1/3 cup dried apricots, chopped1 garlic clove, minced1/2 cup half-and-half cream4 cans (6 ounces each) lump crabmeat, drained
Preparation
Preheat oven to 375°. Place squash in a greased 13x9-in. baking pan; drizzle with 1/4 cup apricot nectar. Sprinkle with 1/2 teaspoon each salt and white pepper. Bake, covered, until fork-tender, 35-40 minutes.
Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add green onions; cook and stir 3-5 minutes or until tender. Add apricots and garlic; cook 1 minute longer. Stir in half-and-half and the remaining apricot nectar, salt and white pepper. Bring to a boil; reduce heat. Simmer for 5 minutes. Gently stir in crab; heat through.
Arrange squash on a serving dish; spoon crab mixture over top. Sprinkle with additional green onions.
