Heat the oven to 350*F.

Cut two pieces of parchment paper the size of a baking sheet.

In a medium bowl combine all of the ingredients, using a spoon.

Finish mixing with your hands to form a ball of dough.

Place the dough on one piece of parchment paper.  Place the other piece of parchment paper on top.  Roll the dough between the parchment paper until very thin, about 1/4".

Remove the top parchment paper.  Cut the dough into squares using a knife or pizza cutter.

Sprinkle sea salt on top.

Transfer the parchment paper onto a baking sheet.

Bake for 25 minutes.

Remove from the oven and allow the crackers to cool completely (they will crisp as they cool).

Store in a sealed container at room temperature for up to three weeks or in the freezer for long term storage.

You can replace the gluten free flour with all purpose or whole wheat flour.

You can replace 1 Tbsp. of the squash with another pureed vegetable.