Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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.

Target recipe: peel squash, just like peeling a potato boil squash until tender (like making mashed potatoes) scoop out flesh, discard any seeds mash squash cream butter and sugar in a seperate container, add eggs, evaporated milk, vanilla and cinnamon measure out 2 c mashed/cooked squash and add to the above mixture stir very will until thoroughly mixed. pour into 11 x 7 baking pan bake on med-hi heat (350) for 45 minutes while the squash is baking, begin prep for topping. finely chop corn flakes until you have a full 1/2 cup mix all ingredients (it will get sticky!) well evenly distribute topping over casserole and bake an additional 10-15 minutes. topping should be approx. 1/4- 1/3 inches thick. if not-- make more!