Preheat the oven to 350º F.
In a frying pan, heat up olive oil on medium heat.
Cook cubed delicata squash until tender.
Allow squash to cool.
In a large bowl add cornmeal and gluten free flour. Whisk in all other dry ingredients to blend.
Add cold butter and use a pastry blender to cut butter into the dough.
Add squash and wet ingredients.
Put a piece of parchment paper down on a baking sheet.
Put dough onto the sheet and spread to a circle shape (see photo above.)
Make 8 cuts, similar to a pizza. If dough sticks to the knife, wipe off before making the next cut.
Bake for 25 minutes until done.