In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: Prepare the Squash, , 1. Preheat the oven to 350., 2. Cut the squash in half lengthwise and scoop out the seeds., 3. Brush your oil over the insides of the squash and season with salt and pepper., 4. Bake in the oven until just tender (make sure they aren't so soft they are falling apart)., , During the last 15 minutes of cooking, assemble the filling., , 1. In a large saute pan, heat the oil over medium heat. Alternately, cook pancetta or guanciale for 10 minutes to render the fat. Use fat to cook remaining stuffing., 2. Add the garlic and cook for 1 minute., 3. Turn the heat up to medium-high and add the kale., 4. Cook for 3 minutes, stirring constantly., 5. Turn the heat back down to medium and add the white beans and sage., 6. Season with salt and pepper and set aside until the squash is done., , Stuff the squash, , 1. Remove the squash from the oven., 2. Fill with the kale and white bean mixture., 3. Mix the Parmesan and bread crumbs together and top the stuffed squash with the mixture., 4. Bake for another 10 minutes, or until the Parmesan is melted and the stuffing is heated through., 5. Serve and enjoy.
[A]: Salt, oil, garlic, white beans, kale, sage, breadcrumbs, Parmesan cheese

[Q]: Preheat oven to 375., Grease 9 x 9-inch pan., Melt butter and set aside., Pour vinegar into measuring cup., Add milk and set aside., In large mixing bowl, combine cornmeal, flour, sugar and salt., Make a well in the center and pour in eggs and butter., Add soda to milk., Stir and add to mixture in the bowl., Mix well. Pour into greased pan or muffin tins., Bake about 25 minutes until toothpick inserted in center comes clean or top is lightly browned.
[A]: butter, vinegar, milk, cornmeal, flour, sugar, salt, eggs, baking soda

[Q]: Preheat oven to 350 degrees F. Line a 9-inch springform pan or 9 x 2-inch round cake pan with parchment paper and grease the parchment and the sides of the pan., Stir together the flour, almond meal, baking powder, baking soda, and salt and set aside., With an electric mixer, cream the butter and sugar until fluffy., Beat in the eggs, followed by the marmalade, orange zest, and almond extract., Beat in half the dry ingredients, followed by 1/2 cup of orange juice, and finally the remaining dry ingredients., Pour the batter in the prepared pan, smooth the top, and bake 25 to 30 minutes, until a tester comes out clean., Cool the pan on a rack for 10 minutes or so, then invert the cake, and peel off the parchment., Turn the cake right side up and allow it to cool completely., When the cake has cooled, make the glaze: Sift the powdered sugar into a bowl and whisk in the remaining 2 tablespoons orange juice and orange flower water (if using)., Put the cake on a plate, spoon the glaze on, and spread it over the top., Sprinkle with sliced almonds if desired., Let stand until glaze sets.
[A]:
flour, almond meal, baking powder, baking soda, salt, butter, sugar, eggs, orange marmalade, orange zest, almond extract, orange juice, powdered sugar, orange flower water, almonds