Pumpkin Crisp

Esther and I invented a new dessert this evening: Pumpkin Crisp!  Gayle sorted through the pumpkins (in New Zealand, winter squash are called pumpkins) the other day and found several that were going bad.  Some were beyond salvage, but a couple were still usable.  We decided to try something new with a Butternut.  We peeled it, and sliced it into pieces about an inch by two inches and 1/4 inch thick (they varied a lot, though), then tossed about two or three quarts of pieces with half a cup of sugar and a sprinkling each of cinnamon, cloves, nutmeg and ginger.  We put it in the casserole dish with about half a cup of water and baked it for 45 minutes or so, then made a topping like we use for apple crisp (1 cup flour, 1/2 cup sugar, 1/4 cup butter) and baked for another half an hour.  We served it with whipped cream.  Yummy!