Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut squash in half lengthwise; remove and discard seeds. cut each half into 4 wedges; cut wedges into 2-inch pieces. stir together squash, 1/2 cup apple cider, and next 5 ingredients in a 12-inch, deep-sided, nonstick skillet over medium-high heat; bring to a boil. cover, reduce heat, and simmer, gently stirring occasionally, 25 minutes. uncover and cook 5 minutes or until liquid thickens and squash is tender. gently stir in pecans and sage until well combined.

Target recipe: in a small bowl,combine cornstarch and milk until smooth. in a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens. add corn, peas, bullion, cayenne and butter. cook on medium heat until soup simmers, then reduce to low and cook 5 minutes. stir in chives and serve.