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Roasted Acorn Squash


Tyler Florence

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  • 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
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Servings 4
Adapted from


Step 1

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.

Recipe courtesy Tyler Florence

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