INGREDIENTS

INSTRUCTIONS

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 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.  From Kevin Baker, chef de cuisine, Vivande
Ristorante.  Source: San Francisco Examiner, October 25, 1996 Posted to
MM-Recipes  Digest V3 #296  Date: Mon, 28 Oct 1996 16:20:24 +0000
From: Linda Place <placel@worldnet.att.net>

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”