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Receta Hubbard Squash Almond Crisp
by Global Cookbook

Hubbard Squash Almond Crisp
Calificación: 4/5
Avg. 4/5 1 voto
 
  Raciónes: 10

Ingredientes

  • 4 lb Hubbard squash
  • 1/2 c. Water
  • 1/2 c. Brandy
  • 2 Tbsp. Sugar
  • 1/2 c. Slivered blanched almonds
  • 3 1/4 c. All-purpose flour
  • 1 c. Brown sugar
  • 1 tsp Grnd cinnamon
  • 10 Tbsp. Unsalted butter, softened
  • 1/2 c. Amaretti cookies, crushed
  • 1 pt Heavy cream, chilled

Direcciones

  1. Preheat oven to 400 F. Toast almonds and chop fine.
  2. Halve the squash lenghwise, and remove seeds and fiber. Place squash, cut side down, in a shallow baking dish large sufficient to hold the squash in a single layer. Pour in the water. Bake, covered for 30 min. Remove dish from oven, turn squash over and cold. 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 min to macerate.
  3. In a mixing bowl, combine the flour, brown sugar and cinnamon. Fold in the butter, working with your fingers till the mix holds together and is crumbly. Stir in the minced almonds and the crushed amaretti cookies. Set aside.
  4. Place squash and juice in a 12-inch round baking dish. Spread the almond mix proportionately over them. Bake for 1 hour, or possibly till the squash is bubbling and the topping is golden. To serve, scoop warm crisp into individual dessert bowls and drizzle with chilled heavy cream.