Photo: Roasted Acorn Squash Recipe
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
Directions
Preheat the oven to 350 degrees F.
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.
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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By Fitblue
Northern California
on October 21, 2012
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Delicious! I substituted the butter for 1/4 cup of I Can't believe Its Not Butter Spray. I used DiSarono Ameretto and Italian amaretto cookies. The acorn squash and sage was farmer's market fresh and the Olive Oil was CA Apollo EVOO. YUMMMM. My hubby raved about this dish, we'll make them for Thankgiving.
By chefbozzy
Carlsbad, CA
on August 23, 2012
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I was a bit skeptical, because I'm not a fan of sweet squash recipes, but the sage intrigued me, so I tried it. Absolutely delicious. BF and I loved it. I used one 3/4 pound squash for two of us, and was perfect in one hour. I used the almond biscotti, and gave wonderful texture, but not overly sweet. Thanks, Tyler.
By cookingypsy!
Houston, tx
on January 24, 2012
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phenomenal! The savory of the cracked pepper with the sage brings out the earthy flavor and the caramelized sugar enhances the natural sweetness of the acorn squash. I scraped it clean to the rind! I will make this again and again! Note: I cut mine into rings instead of halves or quarters. It cuts the cooking time down to about 30 minutes, making it possible for me to cook it on a week night. The butter just bastes right on.
Read all 29 reviews