Preheat oven to 350 degrees.

Place the cubed butternut squash in a medium-sized pot. Cover with water. Bring to a boil over medium-high heat and cook for about 20 minutes, until the squash is fork-tender.

Drain and mash finely. Add in the remaining pie ingredients and mix well. Transfer to a 9- x 13-inch bakng pan or a 10-inch round oven-to-tableware dish and bake on the middle rack of the oven for 30 minutes.

Meanwhile, prepare the maple glazed pecans and the crumb topping. For the maple-glazed pecans, melt the margarine in a small frying pan. Add in the maple syrup and pecan halves and stir until completely coated and fragrant. Transfer to parchment paper and allow to cool. Once cool, transfer to a Ziploc bag and pound to form coarse pieces.

For the crumb topping, crush the lady fingers and transfer to a small bowl. Add in remaining crumb ingredients and mix well.

After 30 minutes, remove the pie from the oven. Sprinkle the chopped maple-glazed pecans over the pie, then top with crumb topping. Return to oven and bake an additional 25–30 minutes.