*  Exported from  MasterCook  *
 
                        HUBBARD SQUASH-ALMOND CRISP
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Fruits                           Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Hubbard squash
      1/2   c            Water
      1/2   c            Brandy
    2       tb           Sugar
      1/2   c            Slivered blanched almonds
    3 1/4   c            All-purpose flour
    1       c            Brown sugar
    1       t            Ground cinnamon
   10       tb           Unsalted butter -- softened
      1/2   c            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 2-inch
   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 12-inch 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
  
 
 
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