Hubbard Squash-Almond Crisp

4 Ib. Hubbard squash
1/2 cup water
1/2 cup brandy
2 Tbsp. sugar
1/2 cup slivered blanched almonds
3 1/4 cups all-purpose flour
1 cup brown sugar
1 tsp. ground cinnamon
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 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. Serve with hot crisp drizzled with heavy cream.