Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: slice and cook squash in small amount (covering squash) of water until tender. drain and cool. in blender, blend milk, eggs, cinnamon and honey. add cooked squash (cooled). blend together for 2 to 3 minutes. pour into pie shell. bake at 400°f for ten minutes, then turn oven down to 350°f and cook for 35 minutes or until set (pie doesn't juggle when moved). cool; refrigerate until cold then serve. or you can eat it warm like my family prefers--your choice.

Target recipe: slice squash into equal sized rounds. you can cut a bigger squash in half instead of using the small ones, if you want to. saute squash in butter until tender-crisp. beat eggs with the grated cheese, italian seasoning, salt and pepper. pour egg mixture over squash. cook until eggs are cooked and puffy.