Preheat the oven to 350 degrees F.
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.