Roasted Acorn Squash

Save Recipe
  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 servings
Share This 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

  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.
Winter Squash Pie
PREMIUM
Jonathan Waxman

Winter Squash Pie

17m Intermediate 100%
CLASS
Roasted Spaghetti Squash with Curry-Shallot Butter
PREMIUM
Umami-Roasted Vegetables
PREMIUM
19m Easy 100%
CLASS
Spice-Roasted Veggies
PREMIUM
James Briscione

Spice-Roasted Veggies

23m Easy 98%
CLASS