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Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.
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Butternut Squash and Apple Soup
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By manhattancook
New York
on January 23, 2012
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I made it for side dish for dinner tonight. It was amazing. Loved it. I did leave the amaretto out - serving it my kids as well. Will make it again. So easy to make.
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