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.