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Print this Recipe    Squash Crisp

Hubbard Squash-Almond Crisp
Yield: 10 servings

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 pint heavy cream; chilled

Preheat oven to 400 F. Toast almonds and chop fine.

Halve the squash lengthwise, 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.

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