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 in half lengthwise; remove and discard seeds. place squash, skin sides down, in a 13- x 9-inch baking dish. place 1 tablespoons butter and 1 teaspoons honey in the cavity of each squash half; sprinkle squash evenly with salt and pepper. add water to baking dish to a depth of 1/4 inch. bake, covered, at 400° for 30 minutes; uncover and bake 15 more minutes or until squash is tender.