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Hubbard Squash Almond Crisp Recipe

Ingredients

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.

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The Cook

chefmeow Garland, TX

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