I had never made acorn squash before, but I'm currently on a fall kick when it comes to cooking, so I thought I would give it a try. I stumbled across this Tyler Florence recipe and thought it sounded awesome. This is the first time I have made one of his recipes.
Roasted Amaretto Acorn Squash
2 acorn squash, about 2 lb. each
½ cup butter, softened
½ cup brown sugar
3 tbsp amaretto
½ cup vanilla wafers, crushed
Preheat the oven to 400°.
Split the squash in half and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt. Drizzle with olive oil. 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. Sprinkle with the crushed cookies.
Bake until tender, about an hour, basting every 20 minutes with any remaining butter.
Makes 4 servings.
This is so good! I don't really like acorn squash that much; I think it's the texture. So the only way I can eat it is to make it sweet. And this recipe gets the job done! When he came up to the table, Jim said, "I see dessert, but where's dinner?" :) He loved it, of course. And I did too.
The original recipe called for 1 lb. acorn squash and it was supposed to cook for only 30-35 minutes. But the smallest ones I could find at the grocery store were 2 lbs. each. So if you can find smaller ones, they won't need to cook as long. The 2 lb. squash make the serving size a bit large (I couldn't finish my half), so if you can find the small ones, get those.
The amaretto is so good with this. I was going to try it with Frangelico (hazelnut liqueur), but they only had a huge bottle at the store and I didn't feel like spending $26 on it! So I got a small, cheap bottle of amaretto and now I'm glad I did because I loved it.
I highly recommend this recipe. I know I will be making it again!