Roasted Acorn Squash
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 acorn squash, about 1 lb. each
- 4 dashes kosher salt
- 2 dashes black pepper
- 1 ounce olive oil, extra virgin (optional)
- 1⁄2 cup butter, softened
- 1⁄4 cup brown sugar
- 3 tablespoons Amaretto
- 8 sage leaves, fresh
- 1⁄2 lb vanilla wafer, crushed (or almond biscotti)
directions
- Preheat oven to 350 degrees.
- Split the squash in half through the equator and scrape out the seeds with a spoon. If squash are very large, cut lengthwise into quarters.
- Set the squash halves, cut side up, on a baking sheet and sprinkle with salt and pepper.
- Drizzle with extra virgin olive oil, if desired.
- In a bowl, cream the butter with the sugar and Amaretto.
- With a brush or spoon, coat the cut sides of each squash with the butter mixture (can place any extra in the center of each squash).
- Top each with 2 sage leaves and sprinkle with the cookies.
- Bake 30 to 35 minutes, basting twice with melted butter and sugar mixture.
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RECIPE SUBMITTED BY
Carol
United States