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Roasted Delicata Squash with Sage and Ameretti Cookies

Author: Samantha Ferraro


  • 1 delicata squash
  • Small bunch of fresh sage leaves
  • 2 Tb butter cubed
  • Parmigiano reggiano freshly grated
  • Olive oil for drizzling (about 1/4 c)
  • 5 amaretti cookies crushed finely
  • Salt and pepper to taste


  • Pre-heat oven to 425 degrees F. Wash the squash and cut the ends off. Using a long butter knife, stick it into the middle of the squash and use a circular motion to scrape out the seeds.
  • After all the seeds are out, use a sharp knife to cut the squash into 1/4 in rings.
  • Place rings in a baking dish (it's good if you have a large one so they can all they flat, but its ok if you don't) and drizzle with olive oil (about 1/4 cup), salt and pepper and grated garlic. Toss to coat well.
  • Top squash with dots of butter evenly, sage leaves and crumbled amaretti cookies.
  • Roast squash for about 20 minutes until the squash begins to caramelize.
  • When squash is done, remove from oven and grate fresh Parmigiana on top.