Roasted Acorn Squash

Name: Roasted Acorn Squash
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps amaretto; 118 milliliters brown sugar; 2 acorn or dumpling squash, about 1 pound each; 8 fresh sage leaves; 4 servings Kosher salt and freshly ground black pepper; 4 servings Extra-virgin olive oil, optional; 118 milliliters stick unsalted butter, softened; 227 grams crushed pignoli cookies, almond biscotti, or vanilla wafers

Need a vegetarian side dish? Roasted Acorn Squash could be a tremendous recipe to try. This recipe serves 4. One serving contains 763 calories, 4g of protein, and 47g of fat. From preparation to the plate, this recipe takes approximately 35 minutes. If you have kosher salt and pepper, brown sugar, dumpling squash, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Squash

Seeds

Equipment you will use

Baking Sheet

Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.

Ingredients you will need

Extra Virgin Olive Oil

Squash

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.

Ingredients you will need

Sage