a recipe, and made some edits. The starch in the squash does a good job hiding the fact that this is gluten free. This is also free of nightshades as I didn't use potato starch.
Mix the dry ingredients:
190 grams gluten free flour (mine was a mix of the following ration: 2 C brown rice flour, 1 C cornstarch & 1 C tapioca flour)
1 tsp psyllium husk powder
1 tsp baking soda
1/2 tsp kosher salt
healthy quantities of cinnamon, nutmeg and cloves
Blend the wet ingredients:
55g of melted coconut oil (approx couple TB?)
50 grams sugar (approx 1/4 C)
1.5 to 2 C cooked pureed squash (I used leftover roasted kabocha squash/pumpkin, pureed with probably 1/2 - 1 C water in the blender)
Mix the dry and wet together. Pour into an 8x8" glass baking pan. Bake at 350 F for 45 minutes or until done.