4 lb hubbard squash
1/2 cup water
1/2 cup brandy
2 tbsp sugar
1/2 cup slivered blanched almonds
3 1/4 cup all-purpose flour
1 cup brown sugar
1 tsp ground cinnamon
10 tbsp unsalted butter, softened
1/2 cup amaretti cookies, crushed
1 pt heavy cream, chilled
A Recipe for
Hubbard Squash-Almond Crisp
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
This Recipe for Hubbard Squash-Almond Crisp is one of thousands in the Recipes-to-go Dessert Cookbook.
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
If you enjoy this Hubbard Squash-Almond Crisp Recipe - you should enjoy the recipe collections you can find on the websites below:
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
This is a recipe for Hubbard Squash-Almond Crisp from the recipe cookbook of Recipes-to-go (Dessert)
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Food Tip |
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
Serves: 10
Hubbard Squash-Almond Crisp Recipe brought to you by Recipes To-Go