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>

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