Posted on
8 October 2012
by
ewfood
Thanksgiving Acorn Squash
Ingredients
2 large acorn squashes
2 tbsp olive oil
2 tbsp amaretto
8 tbsp butter
8 tbsp brown sugar
8 sage leaves
227g crushed almond biscotti
Salt and pepper to taste
Preparation
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Preheat the oven to 180 degrees C or 356 degrees F.
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Halve the squash and remove the seeds.
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Then sprinkle the exposed mid-section of the squash with olive oil, salt and pepper.
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Cream the butter and sugar together with the amaretto.
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Brush this mixture onto the exposed layer of the squash.
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Place two sage leaves onto each half and sprinkle with the crushed biscotti.
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Bake for 35 minutes - brushing any remaining creamed butter onto the squash every 12-15 minutes.
Cooks Note