Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: bake the squash until a fork can easily be inserted. scoop out squash flesh and discard seeds. mash squash flesh and measure out 2 cups. the squash flesh will be rather runny. in another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla. add the 2 cups of squash. pour into a 11 x 7 inch baking pan. bake uncovered for 45 minutes at 350. combine topping ingredients and sprinkle on and bake another 5 minutes.

Target recipe: combine the eggs, flour, and salt. knead by hand until the dough is smooth and elastic. slice the squash in half and scoop out the seeds. place halves cut-side down in 1/4" of water in a baking pan. bake at 375 f for 40 minutes or until tender. scoop out the cooked squash and mash well using a fork or potato masher. add butter, nutmeg, and cinnamon. season with salt and sugar to taste. once cool, use immediately or refrigerate overnight. fill the ravioli. cook raviloli in boiling water for 5-7 minutes or until tender. toss with butter and parmesan.