dinner is the best with this roasted amaretto gingersnap acorn squash!
2Acorn Squashcut into quarters and seeds removed
1/2teaspoonfresh ground black pepper
1cupcrushed gingersnap cookies
1/4cupfresh 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.