This recipe is from Tyler Florence, and it’s one of the first things I make every fall!
Roast Acorn Squash
- 2 acorn squash, about 1 pound each
- kosher salt and freshly ground black pepper
- 4 T unsalted butter, softened
- 1/4 c brown sugar
- 1 ½ T amaretto
- 8 fresh sage leaves
- ½ c crushed almond biscotti or cookies
Preheat the oven to 400. Split the squash into quarters and scrape out the seeds with a spoon. Set the squash, cut sides up, on a baking sheet (lined with foil to help with clean-up) and sprinkle with salt and pepper.
In a bowl, cream the butter with the sugar and almond liqueur. With a brush, coat the cut sides of each squash with the butter mixture including an extra dollop in the cavity. Put 2 sage leaves on top of each. Sprinkle liberally with the crushed cookies. Bake until tender, 30 to 35 min.