| 1 | Preheat oven to 400°F. |
| 2 | Toast almonds and chop fine. |
| 3 | halve the squash lenghwise, and remove seeds and fiber. |
| 4 | Place squash, cut side down, in a shallow baking dish large enough to hold the squash in a single layer. |
| 5 | Pour in the water. |
| 6 | Bake, covered for 30 minutes. |
| 7 | Remove dish from oven, turn squash over and cool. |
| 8 | Use a spoon to remove the flesh. |
| 9 | Cut into 2-inch cubes. |
| 10 | Place squash in a bowl, drizzle with brandy, sprinkle with sugar and set aside for 30 minutes to macerate. |
| 11 | in a mixing bowl, combine the flour, brown sugar and cinnamon. |
| 12 | Mix in the butter, working with your fingers until the mixture holds together and is crumbly. |
| 13 | Stir in the chopped almonds and the crushed amaretti cookies. |
| 14 | Set aside. |
| 15 | place squash and juice in a 12-inch round baking dish. |
| 16 | Spread the almond mixture evenly over them. |
| 17 | Bake for 1 hour, or until the squash is bubbling and the topping is golden brown. |
| 18 | To serve, scoop hot crisp into individual dessert bowls and drizzle with chilled heavy cream. |
| 19 | from kevin baker, chef de cuisine, vivande ristorante. |
