Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], 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.

Target recipe: butter 2-quart baking dish and set aside. position rack in center of oven and preheat to 350 degrees. slice squash using firm pressure. if slicing by hand, slice into about 1/4 inch pieces. melt butter in large skillet over medium heat. add shallot and saute until softened, about 5 minutes. stir in squash; add salt, nutmeg and pepper to taste and continue cooking 3 minutes. transfer to prepared dish. squash can be prepared ahead to this point. cover and refrigerate. bake, covered, 45 minutes. add parsley to squash and toss lightly. taste and adjust seasoning, if necessary, and serve.