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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe is from Tyler Florence. I just used the basics of salt, pepper, butter and brown sugar and it still turned out great. 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) |
Directions:
1. Preheat oven to 350 degrees.
2. 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.
3. Set the squash halves, cut side up, on a baking sheet and sprinkle with salt and pepper.
4. Drizzle with extra virgin olive oil, if desired.
5. In a bowl, cream the butter with the sugar and Amaretto.
6. 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).
7. Top each with 2 sage leaves and sprinkle with the cookies.
8. Bake 30 to 35 minutes, basting twice with melted butter and sugar mixture.
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