In a large mixing bowl, mix all the crust ingredients together by hand. This is a little like kneading dough. It will start to look a little like you added dish soap to the mix because after you mix for a bit, it will look like there is foam in the squash.
Once everything is mixed, transfer everything to a colander and let it sit for about 20 minutes to get as much of the liquid out as possible. You can even press it a bit if the liquid isn't coming through enough.
Once the liquid has been removed as much as possible, form small crusts like you would a meat patty and press onto a parchment lined cookie sheet. (See recipe notes above).
Bake at 350 F. for 50 min.Remove the pan from the oven, flip each crust over and return the pan to the oven. You may want to replace the the parchment first if it's very soggy. Bake for an additional 30-40 minutes, or until the crusts have some gold color around the edges and over the top. It should feel a bit spongy when done, but it should be completely cooked. If you feel any moisture, bake them further in 10 minute increments, checking each time until done.
Allow them to cool. Place small pieces of parchment between each crust before freezing.
When ready to use, top and bake as needed.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.