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 in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollock |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Never eat more than you can lift. |
| Miss Piggy |
This Recipe for Hubbard Squash-Almond Crisp is one of thousands in the Recipes-to-go Dessert Cookbook.
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
If you enjoy this Hubbard Squash-Almond Crisp Recipe - you should enjoy the recipe collections you can find on the websites below:
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
This is a recipe for Hubbard Squash-Almond Crisp from the recipe cookbook of Recipes-to-go (Dessert)
If only it was as easy to banish hunger by rubbing the belly as it is to masturbate. |
| Diogenes the Cynic |
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
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