1 medium butternut squash (you need about 2 1/2 cups of pulp)
4 ounces cream cheese, softened
1/2 cup Parmesan
1 cup fresh bread crumbs, or cracker crumbs
12 sage leaves, chopped
1/2 tsp red pepper flakes
Freshly grated nutmeg
Salt and pepper
Heat oven to 375.
Wash the squash and pierce in several places with a knife. Place on a baking sheet and bake about an hour until done. It's like checking a potato. Remove and and cool. When you can handle remove skin and seeds. Cut up and process in food processor until smooth. Add cream cheese and process until well combined with the squash.
In a bowl beat eggs well, then add the rest of the ingredients and the squash and cream cheese mixture. Combine well.
Grease an 8" springform pan (you can really use any kind of pan) and dust with bread crumbs.
Place mixture in prepared pan and bake 30-45 min. until toothpick comes out clean.
Pine nuts would be a good addition. Serve with a sprinkle of parmesan and a drizzle of extra virgin olive oil, or marinara.
To make gluten free use gluten free bread for crumbs or gluten free crackers.