Hubbard Squash-Almond Crisp
4 Ib. Hubbard squash
1/2 cup water
1/2 cup brandy
2 Tbsp. sugar
1/2 cup slivered blanched almonds
3 1/4 cups all-purpose flour
1 cup brown sugar
1 tsp. ground cinnamon
10 Tbsp. unsalted butter - softened
1/2 cup Amaretti cookies - crushed
1 pint heavy cream - chilled
Preheat oven to 400 degrees. Toast almonds and
chop until fine. Halve the squash lengthwise and remove seeds and
fiber. Place squash, cut side down, in a shallow baking dish. Pour
in the water. Cover and bake 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. Serve with hot crisp drizzled with heavy cream.
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