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Roasted Acorn Squash

Roasted Acorn Squash
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 acorn or dumpling squash
  • salt and pepper
  • olive oil(optional)
  • 1 stick(1/2 cup) of unsalted butter, softened
  • ½ cup of brown sugar
  • 3 tbs. of amaretto
  • 8 fresh sage leaves
  • ½ pound crushed pignoli cookies, almond biscotti, or vanilla wafers
  1. Preheat the oven to 350 degrees F.
  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.
  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.


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