Roasted Amaretto Gingersnap Acorn Squash
dinner is the best with this roasted amaretto gingersnap acorn squash!
Servings: 8
Ingredients
- 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
Instructions
- 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.
Notes
Amaretto butter can be made up to 48 hours in advance and stored in the refrigerator in an airtight container.
Nutrition
Calories: 156kcal | Carbohydrates: 17g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 248mg | Potassium: 0mg | Fiber: 3g | Sugar: 3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg