Acorn Squash Filled With Amaretticrusted Sweet Potatoes


  • 3 small to medium acorn squash
  • 4 tablespoons extra virgin olive oil (EVOO);
  • Salt and pepper
  • 3 sprigs thyme, chopper
  • 2 1/2 pounds sweet potatoes, peeled and cut into chunks
  • 3 tablespoons butter
  • 1/4 banana, sliced
  • 1/2 cup chicken stock
  • 1/4 teaspoon grated nutmeg
  • 6 amaretti cookies, crushed

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