Roasted Acorn Squash with Gingersnap and Sage
A festive side dish that takes minutes to make, this Roasted Acorn Squash recipe is sweet, savory and totally melts in your mouth. Easy oven Roasted Acorn Squash is super easy but this simple dish could end up being the star of the show.
Originally published November 2017 and updated October 2019.
This Roasted Acorn Squash is simply magical in that it takes a seemingly simple squash and elevates it to pure perfection with the addition of Amaretto and Gingersnaps!
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 sausage 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. 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.
HOW TO BAKE ACORN SQUASH
It’s super simple to roast an acorn squash and you can make it as basic as you like. Sometimes I roast acorn squash with just a little drizzle of olive oil and a sprinkle of salt.
Other times, I’ll go all out like I did for this Roasted Acorn Squash recipe. It all depends on my mood.
This roasted acorn squash recipe 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 acorn squash, then sprinkle generously with crushed Gingersnap cookies. Arrange a few fresh snips of sage then bake the acorn squash until fork tender, 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.
HOW TO CUT AN ACORN SQUASH
Cutting an acorn squash doesn’t take a lot of skill but you will need a very sharp knife.
- Starting on one side of the stem, place your knife in between one of the furrows (the ridges running from top to bottom of the squash) and cut straight down until you feel the knife cut through the shell to the inside of the acorn squash.
- Continue cutting around the bottom (the pointy tip end) of the squash and up the other side to the stem end. If necessary, lift your knife and reposition around the squash, as needed. Do not try to cut through the stem, yet.
- Once you are at the stem end, remove your knife and pull the squash apart with your hands.
- Scoop out the seeds and either cut into quarters, as I did for this recipe, or roast the halves with a little olive oil, salt and pepper.
A lot of people have asked if you can eat the skin of the acorn squash and the answer is YES. If you roast the acorn squash long enough and the skin is not too thick, it is edible. It’s not the most flavorful thing in the world but it is loaded with fiber. I, personally, don’t eat the skin of the acorn squash.
WHAT GOES WITH ACORN SQUASH
Acorn Squash goes well with so many recipes, here are our favorites:
- The Very Best Filet Mignon
- Easy Pesto Roast Turkey
- The BEST Oven Baked Chicken Breast
- Rotisserie Style Roast Chicken
The only thing easier than this Roasted 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.