Roasted Acorn Squash - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 350 degrees.
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.
Set the squash halves, cut side up, on a baking sheet and sprinkle with salt and pepper.
Drizzle with extra virgin olive oil, if desired.
In a bowl, cream the butter with the sugar and Amaretto.
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).
Top each with 2 sage leaves and sprinkle with the cookies.
Bake 30 to 35 minutes, basting twice with melted butter and sugar mixture.