Amaretto Roasted Acorn Squash with butter and brown sugar has a buttery, almond flavor that makes this the perfect side dish for Thanksgiving.
Acorn squash isn't something I regularly make for no other reason than I didn't really eat a lot of it growing up and wasn't sure I would like it. In fact, when a family friend gave my in-laws some from their farm, they passed some along to me.
I wasn't sure what I was going to do with it at the time, but they told me about a recipe that one of their friends used to make. They added a little butter, sugar and Amaretto to it; then baked it. It sounded perfect to me!
How do I make roasted acorn squash?
This Amaretto Roasted Acorn Squash recipe was so simple to make. In fact it only took about 5 minutes to prepare before I popped it into the oven. All you need are acorn squash, butter, light brown sugar and Amaretto; which is an almond liquor.
Place the butter, sugar and Amaretto into the center of the squash; then bake for an hour. The squash is done when the flesh is soft and lightly browned.
As you can see the liquid kind of pools into the center, but as you cut into it with your first bite, the liquid disperses throughout the squash and you get this really sweet, buttery-almond flavor with every bite. This recipe serves four; each person gets a half.
can I serve this squash for a crowd?
If you're feeding a large crowd for Thanksgiving, I suggest the following:
- Cut the acorn squash into 1"-2" pieces. (You may leave the skin on.) Once the squash is cut, place in a large bowl.
- Melt the butter and add it to the squash along with the sugar and amaretto. Mix well; then place on a baking sheet. Roast until soft; approximately 40-50 minutes (turning halfway).
What can you use instead of Amaretto?
If you're abstaining from alcohol, there are other alternatives. You can use Amaretto Syrup or one that is gluten free, GMO free, vegan and dairy free; which I found on Amazon. There is also almond extract; though it does contain alcohol.
This Amaretto Roasted Acorn Squash was delicious and is going to be a new Fall favorite. The best part is that it takes only minutes to prepare. If you're concerned about oven space Thanksgiving day, might I suggest making these the night before. Once they're cooked, allow them to cool then wrap tightly and refrigerate.
You can either reheat in the oven or microwave when you're ready to serve. I for one will be making this recipe again for our Thanksgiving dinner. ~Enjoy!
Sign up for my weekly newsletter and receive a FREE eBook!
Amaretto Roasted Acorn Squash
Ingredients
- 2 acorn squash
- 4 teaspoon butter
- 4 teaspoon light brown sugar
- 4 teaspoon amaretto liqueur
Instructions
- Preheat oven to 425 degrees F.
- Wash the outer skin of the acorn squash; then carefully cut it in half lengthwise for each one. You should have four halves. Scoop out the inside pulp and discard, make criss-cross slits in the flesh; then place the squash on a baking sheet.
- Place 1 tsp. of butter, 1 tsp. brown sugar and 1 tsp. Amaretto into each half.
- Bake for 1 hour or until soft.
Nutrition
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
Connect with me on Social Media
Facebook | Twitter | Pinterest | Instagram
Related recipes
Roasted & Stuffed Acorn Squash (The Cozy Apron)
Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash (Half Baked Harvest)
Stuffed Acorn Squash with Apple, Cranberry & Sausage Stuffing (Happily Unprocessed)
Acorn Squash Stuffed with Cranberries (12 Tomatoes)
Deborah D says
This recipe sounds so good & delicious. I am pinning this to make it later.
Carrie's Experimental Kitchen says
Thanks so much Deborah, it was the first time I made it this way and really loved it.
Sara Zielinski says
I Love acorn squash.
Shannon says
Wow this sounds amazing and thank you for sharing your yummy recipe with us.
alicia szemon says
yummy! i love acorn squash!
ebeccia1@worcester.edu says
whoa this sounds crazy good
Carrie's Experimental Kitchen says
Thanks for stopping by!
Judy Thomas says
This sounds delicious and so flavorful!
Carrie's Experimental Kitchen says
Thanks Judy, it was delicious!
EmilyZenKen says
I love acorn squash. I just wish the stink bugs would quit eating my plants so I can get some!
Carrie's Experimental Kitchen says
Oh no, that's horrible!
Sonali aka The Foodie Physician says
This looks so good! I also never really ate acorn squash growing up but now I love it. This recipe looks nice and simple- perfect for Thanksgiving!
Carrie's Experimental Kitchen says
Thanks Sonali and yes it is VERY simple to make too! I'm definitely going to make it again for Thanksgiving, but since we have a larger crowd, I think I'll chop it up, mix all of the ingredients in a bowl; then roast it on a baking sheet. Happy Thanksgiving to you and your family!
Molli vandehey says
i love amaretto but have never thought to cook with it, this sounds awesome
bunny butt says
i love this recipe, will have to try it
Sara Zielinski says
I love squash.
Piroska says
This looks absolutely delicious! I've rarely eaten squashes of any kind (other than pumpkin, in pumpkin pie), and I'd like to try some! Thanks!
Carrie's Experimental Kitchen says
I was a newbie with this acorn squash myself and now I can't wait to make it again for Thanksgiving. š
Billie C says
Can't wait to try this!! Anything with Amaretto in or on it is a favorite of mine!! Plus I grew up eating all the winter squashes, Love them!
Carrie's Experimental Kitchen says
I hope you enjoy the recipe Billie! It's so easy to make and the Amaretto just oozes into the squash..it's so good!