Roasted Acorn Squash with Brown Butter and Vanilla Crumbs

Instructions

1. Preheat oven to 35˚0F. Slice acorn squash vertically down the center. Scoop out seeds and place on a sheet pan lined with parchment paper cut side down. Bake 30-45 minutes or until a knife can pierce through outer skin easily.
2. To make brown butter: Place pan over medium heat and stir butter until melted. Continue to cook, slightly simmering, until butter foams, stirring often. Once butter forms toasty brown bits, becomes a golden caramel color, and has a warm nutty aroma, remove from heat and pour into a separate bowl to cool.
3. Place vanilla wafers into a food processor and pulse until you have small breadcrumbs, set aside. (You can also crush the cookies by hand in a Ziploc bag).
4. Once acorn squash is cooked, remove it from oven and while still hot loosen flesh of squash with a spoon as you would a baked potato and let skin serve as the bowl.
5. Drizzle each squash with browned butter and sprinkle as much of vanilla crumbs over each as you like.