Sweet Squash Dessert

Instructions

1. Remove the skin and seeds from the squash, and cut in to pieces about 2 cm in size but no smaller. Add the squash to a heavy based pan along with the port and sugar and stir to coat the squash pieces thoroughly. Add the cinnamon stick or cassia bark and orange zest, and bring to a simmer without a lid over a med-high heat for about 2-3 mins. Next, turn down the heat to med-low and simmer for about 50-60 mins, stirring every so often with a wooden spoon. It's cooked when the compote is slightly jammy looking and all of the moisture has evaporated.
3. Set aside to cool slightly while you toast the almonds. Place the flaked almonds in a large heavy based frying pan or shallow pan in a single layer and, over a medium heat toast until they are lightly browned.
5. Serve the compote with a sprinkling of toasted almonds, a generous helping of mascarpone cream and a dusting of ground cinnamon.