Roasted Acorn Squash

Foodnetwork

Ready in: 35 minutes
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4
Vegetarian

Ingredients

  • 3 tablespoons amaretto
    Alcoholic Beverages
  • 1/2 cup brown sugar
    Baking
  • 2 acorn or dumpling squash, about 1 pound each
    Produce
  • 8 fresh sage leaves
    Produce;Spices and Seasonings
  • Kosher salt and freshly ground black pepper
    Spices and Seasonings
  • Extra-virgin olive oil, optional
    Oil, Vinegar, Salad Dressing
  • 1 stick (1/2 cup) unsalted butter, softened
    Milk, Eggs, Other Dairy
  • 1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers
    Sweet Snacks

Steps

  • 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

  • Calories: 762.09  cal  (38.1%)
  • Fat: 47.05  g  (72.38%)
  • Saturated Fat: 19.78  g  (123.63%)
  • Carbohydrates: 80.58  g  (26.86%)
  • Sugar: 50.41  g  (56.02%)
  • Cholesterol: 61.57  mg  (20.52%)
  • Sodium: 437.69  mg  (19.03%)
  • Alcohol: 2.93  g  (16.25%)
  • Protein: 3.5  g  (6.99%)
  • Vitamin A: 2062.42  IU  (41.25%)
  • Folate: 74.78  µg  (18.7%)
  • Vitamin E: 2.79  mg  (18.57%)
  • Vitamin B1: 0.27  mg  (18.0%)
  • Copper: 0.34  mg  (16.92%)
  • Vitamin C: 12.18  mg  (14.76%)
  • Potassium: 441.41  mg  (12.61%)
  • Vitamin B2: 0.2  mg  (11.93%)
  • Vitamin K: 11.5  µg  (10.96%)
  • Vitamin B3: 2.03  mg  (10.14%)
  • Manganese: 0.19  mg  (9.53%)
  • Fiber: 2.28  g  (9.14%)
  • Vitamin B6: 0.17  mg  (8.33%)
  • Calcium: 58.26  mg  (5.83%)
  • Phosphorus: 55.2  mg  (5.52%)
  • Iron: 0.87  mg  (4.84%)
  • Magnesium: 17.38  mg  (4.35%)
  • Vitamin D: 0.43  µg  (2.84%)
  • Vitamin B5: 0.25  mg  (2.54%)
  • Zinc: 0.25  mg  (1.65%)
  • Selenium: 1.04  µg  (1.49%)

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