Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt the butter in a large saucepan. stir the onion and thyme into the melted butter and saute until translucent. add garlic and saute until soft. the salt, pepper, and red pepper (optional). cook, covered, on medium-low heat, stirring frequently, until the onion is very brown but not burned (about 30 minutes). add the cooked squash, and stir in the stock. bring to a boil, reduce heat, and simmer for at least 45 minutes, covered, on low to medium heat. if the soup seems too watery, simmer, uncovered, until it is reduced. if you don't care about calories, you might want to stir in some heavy cream or half and half before serving. serve hot, topped with cilantro or parsley and maybe a swirl of heavy cream (optional).

Target recipe: cut squash into pieces, pare and remove seeds. cook in boiling salted water for 15 to 20 minutes, or until tender. drain well and put pan back onto heat, shaking it to allow excess water to evaporate. mash the squash; stir in butter, sour cream, onion, salt and pepper. turn into a greased 1 1/2-qt casserole and bake uncovered in a 350° oven for about 30 minutes.