A festive side dish that takes minutes to make, this Roasted Amaretto Gingersnap Acorn Squash recipe is sweet, savory and totally melts in your mouth. The most amazing combination of flavors, this simple dish could end up being the star of the show.
I’ve been thinking a lot about how our Thanksgivings have evolved over the years. Families grow…..and shrink….and then grow again. My own family, for example, used to go to my aunt’s house every year and we’d sit around fold up tables to enjoy our Thanksgiving feast. I looked forward to the gluttonous event for months because it was one of the only times of the year when you could pile your plate high with tons of side dishes like mashed potatoes, green beans and stuffing. And your mom wouldn’t even notice you didn’t have one morsel of turkey on there. Douse everything with gravy and sit next to the cousin you haven’t talked to for months and then make a valiant effort not to fall asleep on your uncle’s recliner with the sound of that day’s football game lulling you into a mild slumber.
Now, that we’re all grown ups with kids of our own, we started heading to Lancaster County for a similar feast at my parent’s house. (minus the folding tables….but that will come, I’m sure.) Since the group isn’t quite as large, we can add a few more side dishes to the menu that are a little less traditional but that take no time at all to prepare. This Roasted Amaretto Gingersnap Acorn Squash is simply magical in that it takes a seemingly simple squash and elevates it to pure perfection.
It all starts with an easy Amaretto butter that blends butter (obvs), brown sugar and Amaretto together into a sort of salty, sweet heaven. I slather it all over the cut sides and inside of the squash, then sprinkle generously with crushed gingersnap cookies. Artfully arrange a few fresh snips of sage then bake until soft, golden and bubbling. Here’s a tip….make a little extra Amaretto butter and spread it on the outside of your day after Thanksgiving sandwich….then grill that thing into a crusty, golden masterpiece you’re going to have to fight off the family for.
The only thing easier than this Roasted Amaretto Gingersnap Acorn Squash is my other favorite….Roasted Delicata Squash. So simple it’s silly. And if you’re looking for something a little more first course-ish then try this Apple Butternut Squash Soup. It’s quick, easy and almost like dessert. (AND it’s freezer friendly for fast weeknight dinners!)
Roasted Amaretto Gingersnap Acorn Squash
- 2 Acorn Squash, cut into quarters and seeds removed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 4 tablespoons butter, softened
- 2 tablespoons brown sugar
- 1 tablespoon Amaretto liquor
- 1 cup crushed gingersnap cookies
- 1/4 cup fresh sage leaves
- Preheat oven to 350 degrees.
- Arrange the squash, cut side up, in a single layer on a baking sheet and drizzle with olive oil. Season with salt and pepper. Set aside.
- In a small bowl, stir together the butter, brown sugar and amaretto until smooth. Divide the butter mixture evenly among the squash and spread to coat the surface. Sprinkle with the crushed cookies and sage.
- Transfer to the oven and roast for 30-35 minutes or until tender.
- Serve immediately or at room temperature.
Amaretto butter can be made up to 48 hours in advance and stored in the refrigerator in an airtight container.
|Amount Per Serving||As Served|
|Calories 156kcal Calories from fat 89|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 4g||20%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|