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 425°. to prepare squash--combine the onion slices, oil, cumin, oregano, chili powder, salt, and cinnamon in a large bowl. add the squash and toss well to coat evenly. spread the spiced squash mixture on a baking sheet large enough to hold it in a single layer. roast in oven for 25-35 minutes until well browned. to serve--put a generous helping of squash in the middle of each tortilla. top with a spoonful of sour cream and scatter over a few sprigs of fresh cilantro. serve immediately with guacamole, hot sauce, and lemon wedges on the side for squeezing.