Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350. grease/spray a casserole dish; set aside. cut the peeled, desseded squash into 2" pieces. steam/boil the squash or about 15 minutes or until soft. drain and shake off all excess water. return drained squash to pot and mash with the butter, rf sour cream, onion, and parm cheese. briskly stir in the beaten eggs. add the salt, allspice, and pepper. stir well. pour mixture into the prepared casserole dish. sprinkle with the crushed crackers. bake at 350 for 45 minutes.

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.