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

Target recipe: steam the squash over salted water for about 20 minutes or until tender. while still warm process the squash with the ginger and butter until it has a smooth texture. taste, season with salt and pepper. if you wish add the brown sugar (it gives it a mellow taste). place in casserole. you may now cover and refrigerate until 30 minutes before dinner or put in in a 350f oven for 20 minutes, covered and serve.