How to make it

  • Preheat oven to 400.
  • 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 squash in single layer.
  • Pour in water then bake covered for 30 minutes.
  • Remove dish from oven then turn squash over and cool.
  • Use a spoon to remove the flesh then cut into 2” cubes.
  • Place squash in a bowl then drizzle with brandy.
  • Sprinkle with sugar and set aside for 30 minutes to macerate.
  • Combine flour, brown sugar and cinnamon.
  • Mix in butter working with your fingers until mixture holds together and is crumbly.
  • Stir in chopped almonds and crushed cookies then set aside.
  • Place squash and juice in a round baking dish then spread almond mixture evenly over them.
  • Bake for 1 hour or until the squash is bubbling and topping is golden brown.
  • To serve scoop hot crisp into individual dessert bowls and drizzle with chilled heavy cream.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes