| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 672 |
| Total Fat | 41 g |
| Saturated Fat | 21 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 4 g |
| Sugar | 22 g |
| Protein | 5 g |
| Cholesterol | 73 mg |
| Sodium | 816 mg |
Reviews
The photograph is not the recipe per the instructions.
Easy and flavorful.
how can we trust the recipe if they use some photo of another recipe?
SO GOOD!
Delicious! I substituted the butter for 1/4 cup of I Can’t believe Its Not Butter Spray. I used DiSarono Ameretto and Italian amaretto cookies. The acorn squash and sage was farmer’s market fresh and the Olive Oil was CA Apollo EVOO. YUMMMM. My hubby raved about this dish, we’ll make them for Thankgiving.
I was a bit skeptical, because I’m not a fan of sweet squash recipes, but the sage intrigued me, so I tried it. Absolutely delicious. BF and I loved it. I used one 3/4 pound squash for two of us, and was perfect in one hour. I used the almond biscotti, and gave wonderful texture, but not overly sweet. Thanks, Tyler.
phenomenal! The savory of the cracked pepper with the sage brings out the earthy flavor and the caramelized sugar enhances the natural sweetness of the acorn squash. I scraped it clean to the rind! I will make this again and again! Note: I cut mine into rings instead of halves or quarters. It cuts the cooking time down to about 30 minutes, making it possible for me to cook it on a week night. The butter just bastes right on.
Cook the squash till tender, knife inserted and tender, don’t rely on time stated each over is different as is size of squash! I was @ 40-45 minutes. Also only used 2 T butter-watching calories. Please don’t be afraid to use this w/ Almond Extract in lieu of alcohol. Will make again and again, wonderful sweetness.
First off, this was my first time eating and cooking acorn squash, but my Husbands Mom used to make it all the time for him so I thought I would give it a try. He was skeptical because his Mom cooked them squash side down in water and then added the butter and sugar. He liked it though !!!! The cooking time on the recipe is wrong-have to cook for at least an hour and don’t quarter just cut in half – otherwise you have nowhere for the butter and sugar to sit.
Although faster, microwaving destroys all the healthiness of veggies. Been all over the news for a couple of years now. Luv Tyler