Acorn Squash With Hazelnut Butter Recipe

• 2 x acorn squash
• 1/4 c. butter - (1/2 stick)
• 1/2 c. minced hazelnuts
• 2 Tbsp. orange liqueur or possibly rum Salt to taste)

1. Heat the oven to 350 degrees.
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Note: Acorn squash is very hard, so take care when cutting it in half.
4. We set each squash on a cutting board, wedged a knife in slightly, then carefully pressed down on both ends of the knife.
5. Cut each half in half again so you have 8 pcs.
6. Arrange the squash in a 9- by 12-inch baking dish skin-side up and add in 1/2 c. of water.
7. Cover tightly with foil and bake till the squash can be easily pierced with a knife or possibly carving fork, 45 to 50 min.
8. While the squash is roasting, pulse together the butter and the hazelnuts in a food processor to make a rough paste, almost like a soft cookie dough.
9. Add in the liqueur and pulse again to mix it in.
10. When the squash is soft, remove it from the oven and increase the temperature to 450 degrees.
11. Drain the water from the baking dish and invert the squash so which it is skin-side down.
12. Salt it lightly, then divide the hazelnut butter proportionately among the squash pcs, spooning it into the cavity.
13. It will take a bit more than a Tbsp.
14. per piece.
15. Return the squash to the oven and bake till the tops are lightly browned, about 15 min.
16. This recipe yields 8 servings.

acorn squash, butter, hazelnuts, orange liqueur

Taken from cookeatshare.com/recipes/acorn-squash-with-hazelnut-butter-62403 (may not work)