Roasted Acorn Squash (Tyler Florence) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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.
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