In the bowl of a stand mixer fitted with the dough hook attachment, mix 1/2 cup + 5 tbsp of the squash puree, eggs, semolina flour and all-purpose flour for about 10 minutes or so, until fully combined and smooth. Cover the dough and let rest at room temp for 30 minutes. Line two baking sheets with parchment paper and dust with semolina. Cut off a chunk of dough about the width of two fingers, and roll into a 1/2 inch log on a floured work surface. Cut the log into 1/2-inch pieces, then with the side of your thumb, gently push each piece against a gnocchi board (or the back of the tines of a fork), rolling the dough to make a curled shape with an indentation on one side and a ridged surface on the other. (You’ll get the hang of it after a few tries.) Put the gnocchi on the prepped baking sheets and repeat the process with the remaining dough. Bring a large pot of generously salted water to a boil and add the gnocchi, cooking until they float to the surface, a couple minutes or so. Remove with a slotted spoon.