Roasted Acorn Squash

Name: Roasted Acorn Squash
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 acorn or dumpling squash, about 1 pound each; Kosher salt and freshly ground black pepper; Extra-virgin olive oil, optional; 1 stick (1/2 cup) unsalted butter, softened; 1/2 cup brown sugar; 3 tablespoons amaretto; 8 fresh sage leaves; 1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers

4.5

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 4

Author : Tyler Florence

thanksgiving acorn squash squash

Ingredients

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2 acorn or dumpling squash, about 1 pound eachKosher salt and freshly ground black pepperExtra-virgin olive oil, optional1 stick (1/2 cup) unsalted butter, softened1/2 cup brown sugar3 tablespoons amaretto8 fresh sage leaves1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers

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Instructions

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Step 1

Preheat the oven to 350 degrees F.

Step 2

Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.

Step 3

In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.