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Hubbard Squash-Almond Crisp

Hubbard Squash-Almond Crisp recipe image
This International dessert features Hubbard squash, Water, Brandy, Sugar, Slivered blanched almonds. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 2002.1
Description
This International dessert features Hubbard squash, Water, Brandy, Sugar, Slivered blanched almonds. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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 cup 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. 1
    Preheat oven to 400 F (204&# 194;°C).
  2. 2
    Toast almonds and chop fine.
  3. 3
    Halve the squash lenghwise, and remove seeds and fiber.
  4. 4
    Place squash,
  5. 5
    cut side down, in a shallow baking dish large enough to hold the squash in a single
  6. 6
    layer .
  7. 7
    Pour in the water.
  8. 8
    Bake, covered for 30 minutes.
  9. 9
    Remove dish from oven, turn squash over and cool.
  10. 10
    Use a spoon to remove the flesh.
  11. 11
    Cut into 2-inch cubes.
  12. 12
    Place squash in a bowl, drizzle with brandy,
  13. 13
    sprinkle with sugar and
  14. 14
    set aside for 30 minutes to macerate.
  15. 15
    In a mixing bowl, combine the flour, brown sugar and cinnamon.
  16. 16
    Mix in the butter, working with your fingers until the mixture holds together and is crumbly.
  17. 17
    Stir in the chopped almonds and the crushed amaretti cookies.
  18. 18
    Set aside.
  19. 19
    Place squash and juice in a 12-inch round baking dish.
  20. 20
    Spread the almond mixture evenly over them.
  21. 21
    Bake for 1 hour, or until the squash is bubbling and the topping is golden brown.
  22. 22
    To serve, scoop hot crisp into individual dessert bowls and drizzle with chilled heavy cream.
  23. 23
    From Kevin Baker, chef de cuisine, Vivande Ristorante

Nutrition Facts

Servings 10

Amount Per Serving
Calories 2002.1kcal
% Daily Value *
Total Fat 91.4g141%
Saturated Fat 47.0g235%
Cholesterol 212.6mg71%
Sodium 68.9mg3%
Total Carbohydrate 253.2g85%
Dietary Fiber 15.1g61%
Sugars 84.4g
Protein 33.3g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, almonds, amaretti, baking, blanched, brandy, brown, butter, chilled, cinnamon, cookies, cream, crisp, crushed, dessert, flour, fruits, ground, heavy, hubbard
Read it online: https://www.chefs-mate.com/recipe/hubbard-squash-almond-crisp/