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.
