Roasted Acorn Squash

Name: Roasted Acorn Squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving(s)
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)

Be the first to review this recipe

Recipe by Carol

This recipe is from Tyler Florence. I just used the basics of salt, pepper, butter and brown sugar and it still turned out great.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 45mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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.

Submit a Recipe Correction