Squash-Almond Spiced Crisp

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Squash-Almond Spiced Crisp

 

1  4 Ib. butternut squash

1/2 cup water

1/2 cup brandy

2 tbsps. sugar

1/2 cup slivered blanched almonds

3 1/4 cups all-purpose flour

1 cup brown sugar

1 tsp. ground cinnamon

1/2 tsp. cardamom

10 tbsp. unsalted butter, softened

1/2 cup Amaretti cookies, crushed

1 pint heavy cream, chilled

 

Preheat oven to 400 degrees. Toast almonds and chop until fine. Halve the squash

lengthwise and remove seeds and fiber. Place squash, cut side down, in a shallow

baking dish. Pour in the water. Cover and bake for 30 - 40 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, cardamom 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. Serve with hot

crisp drizzled with heavy cream.