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Add a photoServings: 10
Ingredients
- 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
Directions
- 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 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.
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 10 servings | |
| Calories 541 | |
| Calories from Fat 218 | 40% |
| Total Fat 25.05g | 31% |
| Saturated Fat 13.29g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 28mg | 1% |
| Potassium 517mg | 15% |
| Total Carbs 67.54g | 18% |
| Dietary Fiber 2.0g | 7% |
| Sugars 24.37g | 16% |
| Protein 8.76g | 14% |
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Reviews
October 26, 2011
I picked this recipe because it seemed the safest for a Blue Hubbard first-timer (yes, I bought the squash because of the name). Great recipe! The only change I made to the recipe was to increase the butter (for more moisture) and I also increased the sugar mixed with the squash. I realize this sugar was intended to macerate rather than sweeten, but I wanted mine nice and sweet. But those were simply for preference. Thank you for sharing!I've cooked/tasted this recipe!This is a variation
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