Recipe - Hubbard Squash-Almond Crisp

4 pound Hubbard squash
One half cup Water
One half cup Brandy
2 tablespoon Sugar
One half cup Slivered blanched almonds
3 One fourth cup Allpurpose flour
1 cup Brown sugar
1 teaspoon Ground cinnamon
10 tablespoon Unsalted butter; softened
One half cup Amaretti cookies; crushed
1 pt Heavy cream; chilled

Preheat oven to 400 F. Toast almonds and chop fine.

Halve the squash lenghwise, and remove seeds and fiber. Place squash, cut
side down, in a shallow baking dish large enough to hold the squash in a
single layer. Pour in the water. Bake, covered for 30 minutes. Remove dish
from oven, turn squash over and cool. Use a spoon to remove the flesh. Cut
into 2inch cubes. Place squash in a bowl, drizzle with brandy, sprinkle
with sugar and set aside for 30 minutes to macerate.

In a mixing bowl, combine the flour, brown sugar and cinnamon. Mix in the
butter, working with your fingers until the mixture holds together and is
crumbly. Stir in the chopped almonds and the crushed amaretti cookies. Set
aside.

Place squash and juice in a 12inch round baking dish. Spread the almond
mixture evenly over them. Bake for 1 hour, or until the squash is bubbling
and the topping is golden brown. To serve, scoop hot crisp into individual
dessert bowls and drizzle with chilled heavy cream.

From Kevin Baker, chef de cuisine, Vivande Ristorante.

Source: San Francisco Examiner, October 25, 1996
Posted to MMRecipes Digest V3 #296

Date: Mon, 28 Oct 1996 16:20:24 +0000

From: Linda Place placel@worldnet.att.net