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1
Heat the oven to 350 degrees.
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2
Cut the squash in half lengthwise and scoop out the seeds.
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3
Note: Acorn squash is very hard, so take care when cutting it in half.
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4
We set each squash on a cutting board, wedged a knife in slightly, then carefully pressed down on both ends of the knife.
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5
Cut each half in half again so you have 8 pcs.
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6
Arrange the squash in a 9- by 12-inch baking dish skin-side up and add in 1/2 c. of water.
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7
Cover tightly with foil and bake till the squash can be easily pierced with a knife or possibly carving fork, 45 to 50 min.
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8
While the squash is roasting, pulse together the butter and the hazelnuts in a food processor to make a rough paste, almost like a soft cookie dough.
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9
Add in the liqueur and pulse again to mix it in.
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10
When the squash is soft, remove it from the oven and increase the temperature to 450 degrees.
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11
Drain the water from the baking dish and invert the squash so which it is skin-side down.
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12
Salt it lightly, then divide the hazelnut butter proportionately among the squash pcs, spooning it into the cavity.
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13
It will take a bit more than a Tbsp.
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14
per piece.
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15
Return the squash to the oven and bake till the tops are lightly browned, about 15 min.
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16
This recipe yields 8 servings.
