Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven. bake until the squash is tender and easily pierced with a knife (about 1 hour) allow to cool completely. cut the squash in half, and remove the seeds. scoop out about 2 cups of the pulp and place in your blender or food processor. add all remaining ingredients and blend until smooth. pour into prepared pie crust. bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan. cool on a wire rack.

Target recipe: cut in half lengthwise butternut squash; clean out bowl. wrap in foil; bake in 350 degrees oven until soft. cool; scoop out squash with teaspoon to measure 2 cups. combine all ingredients, mixing well. pour in a lightly greased 1 quart casserole. bake at 350 degrees for 1 hour or until set.