Roast Cushaw pieces in a 400° oven for 45 minutes, until tender. Cool to room temperature. Using a blender or food processor, buzz until fairly smooth (I like a little texture). Use 2 cups of the purée for the following recipe and freeze the rest to substitute in any recipe calling for canned pumpkin.

Heat oven to 350°. In a medium bowl mix together squash purée, butter, sugar, egg and salt. Add remaining ingredients and mix until everything is well incorporated. Grease a bread (loaf) pan with butter and pour in the mixture.

Mix together the topping ingredients. Crumble them over the top. Bake about 1½ hours, until the top is well set and browned. The inside will still be moist and a knife inserted in the center will come out wet. That’s the pudding part. Serve warm.