*  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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