Sweet Roasted Acorn Squash

Ingredients
2 acorn or dumpling squash, about 1 pound each
Kosher salt and freshly ground black pepper
1/2 C butter, softened
1/2 C brown sugar
1/2 tsp almond extract
8 fresh sage leaves
1/2 pound crushed almond biscotti, or vanilla wafers
Directions
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. If squash are very large, cut lengthwise into quarters.


In a bowl, cream the butter with the sugar, and almond extract. 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. Adapted from Tyler Florence.