Roasted Acorn Squash

• 2 acorn squash, about 1 lb. each
• 4 dashes kosher salt
• 2 dashes black pepper
• 1 ounce olive oil, extra virgin (optional)
• 1/2 cup butter, softened
• 1/4 cup brown sugar
• 3 tablespoons Amaretto
• 8 sage leaves, fresh
• 1/2 lb vanilla wafer, crushed (or almond biscotti)

1. Preheat oven to 350 degrees.
2. Split the squash in half through the equator and scrape out the seeds with a spoon. If squash are very large, cut lengthwise into quarters.
3. Set the squash halves, cut side up, on a baking sheet and sprinkle with salt and pepper.
4. Drizzle with extra virgin olive oil, if desired.
5. In a bowl, cream the butter with the sugar and Amaretto.
6. With a brush or spoon, coat the cut sides of each squash with the butter mixture (can place any extra in the center of each squash).
7. Top each with 2 sage leaves and sprinkle with the cookies.
8. Bake 30 to 35 minutes, basting twice with melted butter and sugar mixture.

acorn, salt, black pepper, olive oil, butter, brown sugar, sage, vanilla wafer

Taken from www.food.com/recipe/roasted-acorn-squash-402629 (may not work)