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["Preheat oven to 375 degrees F. and move rack to middle of oven. Take a 9"" cake pan, lightly spray with spray oil (recommend Olive Mist), and cover bottom of pan with parchment paper (this makes removing the cornbread after baking easier). Set pan aside.", "", "In a bowl gently but thoroughly whisk together dry ingredients, the cornmeal, baking powder, sugar and salt, until well combined. Set aside for now.", "", "In another bowl whisk together eggs and milk until well combined. With a wooden spoon stir in squash, cottage cheese and feta cheese into the egg and milk mixture.", "", "Add the cornmeal mixure to the wet ingredients and gently fold together all ingredients with a spatula until just mixed together. You do not want to overmix cornbread.", "", "Pour into pan and dot the top with butter pieces, as many as you wish. To minimize mess, place cake pan onto baking sheet or cookie sheet and place in preheated oven. Bake until golden brown on top, about 45 minutes to an hour.", "", "Cornbread will rise higher than the sides of the cake pan, and pieces of butter will melt all over the top and help to brown the top.", "", "When skewer inserted in cornbread comes out clean, it is done. Remove from oven and let cool in the cake pan on a rack about 10 to 15 minutes, then using oven mitt or potholders, carefully invert cornbread onto the rack and remove cake pan, and then carefully remove parchment paper.", "", "Continue to cool until you can touch the cornbread comfortably. Invert back onto a serving plate, slice like a cake and serve with your favorite dishes - you can garnish with crumbles of feta if you wish. This recipe makes about 10 to 12 servings. If you need more, DO NOT DOUBLE - it will not work, so make two or more separate batches."]
