- In a small pot, bring the squash, apple, water, lemon juice, maple syrup and cumin to a boil. Season with salt and pepper. Simmer over medium heat for 8 minutes or until the liquid is thick and syrupy.
- Transfer to a bowl. Cover and let cool. Refrigerate until completely chilled, about 30 minutes. The squash mixture will keep for 1 week in an airtight container in the refrigerator.
- Spread the almond butter over the crackers and top each one with a slice of apple. Divide the squash mixture and almonds among the crackers. Serve immediately.