Recipe By : Kevin Baker, chef de cuisine, Vivande Ristorante
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 ts 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 lengthwise, 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" 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" 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.
