Thanksgiving Acorn Squash |

Posted on

8 October 2012



Thanksgiving Acorn Squash

Thanksgiving Acorn Squash


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


  • Preheat the oven to 180 degrees C or 356 degrees F.
  • Halve the squash and remove the seeds.
  • Then sprinkle the exposed mid-section of the squash with olive oil, salt and pepper.
  • Cream the butter and sugar together with the amaretto.
  • Brush this mixture onto the exposed layer of the squash.
  • Place two sage leaves onto each half and sprinkle with the crushed biscotti.
  • Bake for 35 minutes - brushing any remaining creamed butter onto the squash every 12-15 minutes.
Cooks Note

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