To roast a butternut squash: Preheat oven to 350°F. With a large knife, cut squash in half lengthwise. Scoop out the seeds and place squash halves, cut side up, in a baking dish. Sprinkle lightly with some brown sugar and pure vanilla. Roast for 30–40 minutes in a 350° oven until the squash is very tender (can be pierced easily with a fork). When squash is cool enough to handle, scoop flesh from skin. Mash it lightly and place in a strainer for a minute to let any excess liquid drain off. Measure out 1 cup of squash for pudding recipe and reserve the rest for another use. You can roast a day ahead and also freeze cooked squash to use for another time.

In a small bowl, stir together the brown sugar and cornstarch. In the container of a blender or food processor, combine the squash purée, milk, brown sugar mixture, salt, and vanilla and egg yolks. Blend until very smooth, then strain through a fine-mesh sieve into a medium-sized saucepan (rinse sieve because you will need it again later).

Cook the squash mixture over medium heat, whisking constantly, until thickened and bubbly. Turn heat to low and continue cooking and stirring with a whisk for another minute or two; pudding should be thick but still pourable. Immediately strain pudding through the sieve into a bowl, pushing it through with a spatula or wooden spoon. Stir butter pieces into the hot pudding until completely incorporated.

Let pudding cool to warm, then either divide into individual containers or leave in bowl. Cover and refrigerate until cold. If you’re concerned about a skin forming on top of the pudding, press plastic wrap to the surface before refrigerating. Serve plain or with lightly sweetened whipped cream and sprinkle top with Pistachio Gingersnap Crumble.

Crumble

Put in a food processor and pulse until mixture is medium-fine crumble consistency.