Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: roasted squash: split squash in half lengthwise, remove seeds, brush with maple syrup and sprinkle with a little salt, pepper and cinnamon. roast covered for 1 hour at 375 degrees or until soft. peel skin off squash. soup: heat canola oil, add onion, leek and garlic and saute for 5 to 7 minutes until onion is translucent. add sweet potatoes and thyme and stir. add the roasted squash meat and stir. add wine, water, nutmeg and cinnamon. season with salt and pepper. bring to a boil. reduce heat and simmer for 20 to 25 minutes until vegetables are soft. puree in food processor until smooth. put soup back into pot and whisk in soy milk and remaining maple syrup. pour into serving bowls and garnish with toasted pumpkin seeds and chopped parsley.

Target recipe: spray baking dish with pam. combine butternut squash and carrots in large bowl. melt butter in small saucepan over medium heat. whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. add to squash mixture and toss to coat. transfer mixture to prepared baking dish. . do ahead: can be made 1 day ahead. cover and chill. bring to room temperature before continuing. preheat oven to 375°f cover squash mixture with foil. bake covered 40 minutes. uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer. i you can find coloured carrots or add your choice of parsnip of other winter squash.