2 lb. butternut squash, peeled, seeded, cut into 1-inch cubes
1/2 c. sugar
3/4 c. milk
1/2 tsp. vanilla extract
pinch of salt
1 T. flour
2 eggs
2 T. melted butter
2 oz. gingersnap cookies, crushed
2 T. melted butter
1/4 c. brown sugar

Preheat to 425 degrees. Steam fresh squash 7 to 10 minutes until tender. Drain and mash. In a greased 8×8-in. dish, combine squash, sugar, milk, vanilla, salt, flour, eggs, and 2 T. butter. Cover with foil and bake for 45 minutes or until set. Uncover, sprinkle with gingersnap topping and bake at 375 degrees for an additional 15 minutes.

For topping:
In a bowl, combine gingersnaps, 2 T. butter and 1/4 c. brown sugar.