Peel and chop the squash into 1 inch pieces, place in a stock pot and cover with water. Bring to a boil and cook until fork tender. Drain and mash the squash.
Preheat oven to 375°F.
Add eggs, maple syrup, butter and butter to the mashed squash and mix until combined. Season to taste with nutmeg, salt and pepper. Spoon into a 3 quart casserole or 13 x 9 inch pan.
In a small bowl, combine topping ingredients and crumble over the top.
Bake at 375°F until heated throughout, about 40-45 minutes.