Hubbard Squash Almond Crisp |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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HUBBARD SQUASH ALMOND CRISP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Channing Estate in Paris, Texas in 1991. Ingredients:
4 pound hubbard squash |
1/2 cup water |
1/2 cup brandy |
2 tablespoon sugar |
1/2 cup slivered blanched almonds |
3-1/4 cups all-purpose flour |
1 cup brown sugar |
1 teaspoon ground cinnamon |
10 tablespoon unsalted butter softened |
1/2 cup amaretti cookies crushed |
1 pint heavy cream chilled |
Directions:
1. Preheat oven to 400.
2. Toast almonds and chop fine.
3. Halve the squash lengthwise and remove seeds and fiber.
4. Place squash cut side down in a shallow baking dish large enough to hold squash in single layer.
5. Pour in water then bake covered for 30 minutes.
6. Remove dish from oven then turn squash over and cool.
7. Use a spoon to remove the flesh then cut into 2” cubes.
8. Place squash in a bowl then drizzle with brandy.
9. Sprinkle with sugar and set aside for 30 minutes to macerate.
10. Combine flour, brown sugar and cinnamon.
11. Mix in butter working with your fingers until mixture holds together and is crumbly.
12. Stir in chopped almonds and crushed cookies then set aside.
13. Place squash and juice in a round baking dish then spread almond mixture evenly over them.
14. Bake for 1 hour or until the squash is bubbling and topping is golden brown.
15. To serve scoop hot crisp into individual dessert bowls and drizzle with chilled heavy cream.
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