ROASTED ACORN SQUASH

Roasted Acorn Squash image

Provided by Tyler Florence

Time 35m

Yield 4 servings

Number Of Ingredients 8

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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

Steps:

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.