I only had one egg, so I cut it in a third. I had no cornflakes or nuts, so I topped it with a little butter and sprinkled it with brown sugar. It tasted very little like squash (though smelled a lot like pumpkin). The egg (and I suppose the butter) made it nice and rich and gave it a nice consistency. Unfortunately a half-cup of sugar to a cup of squash (plus a lot of butter) isn't how I want to get my veggies, but as an occasional thing, this would be good.
I'm not sure why, but the crisp collected a lot of liquid in the bottom (and fell a little in the middle). Also, I'm not sure how it'll be cold, but since it has egg in it I'm going to put the rest into the fridge.
* Having never eaten veggies in my life (I don't mean rarely or only liking a few of them, I mean nothing green in decades), I'm finding that I have a lot of issues with the texture and consistency of things. While the butternut squash had an okay flavor, it was "stringy" and felt odd in my mouth. I hope I can get over that soon.