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Roasted Acorn Squash


  • 2 acorn or dumpling Squash about 1 pound each

  • Kosher Salt

  • freshly Ground black Pepper

  • Extra Virgin Olive Oil optional

  • 0.5 cup unsalted butter softened

  • 0.5 cup brown sugar

  • 3 tablespoons amaretto

  • 8 leaves fresh Sage

  • 0.5 lb crushed almond biscotti


  • 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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