In a bowl, combine the oats, pecans, almond flour, cinnamon and salt.

Add in the cold cubed butter and maple syrup and work the mixture together until small crumbles form.

Cover and refrigerate until ready to use.

Preheat oven to 350°F, and spray an 8x8 baking dish or similar size with cooking oil.

Add the cubed squash to a large pot, cover it with water and bring to a boil.

Once boiling, lower the heat to medium-low and simmer for approximately 20 minutes or until the squash is tender.

Drain the squash and cool for 5 minutes.

Add the squash to the bowl of a stand mixer with the whisk attachment in place, or put it in a large bowl if using a handheld mixer.

Add the cinnamon, nutmeg, ginger, salt and maple syrup to the squash and beat on medium speed until smooth.

Add in the egg and beat for another minute or until fully incorporated.

Add in the Greek yogurt and beat for another minute.

Pour the squash mixture into the prepared baking dish and top evenly with the streusel.

Bake for 35-45 minutes or until hot and starting to brown around the edges.