Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place a large pot over medium heat and film bottom of pan with olive oil. add celery, carrot, onion and butternut squash. saute until vegetables have softened, 3-4 minutes. add stock and sage leaves. bring to a boil and then lower to a simmer. simmer until squash is soft and cooked through. add more stock as needed. remove sage leaves. puree soup using an immersion blender or regular blender. add coconut milk, cayenne, salt and pepper to taste. grate nutmeg over individual bowls before serving.

Target recipe: cut in half lengthwise butternut squash; clean out bowl. wrap in foil; bake in 350 degrees oven until soft. cool; scoop out squash with teaspoon to measure 2 cups. combine all ingredients, mixing well. pour in a lightly greased 1 quart casserole. bake at 350 degrees for 1 hour or until set.