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: preheat the oven to 400°f. cut off the ends of each butternut squash and discard. peel the squash and cut in half lengthwise. using a spoon, remove the seeds. cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet. add the melted butter, brown sugar, salt and pepper. with clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet. roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. turn the squash while roasting a few times with a spatula to be sure it browns evenly. adjust seasonings if needed. serve hot. enjoy!