Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], 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: butter a 9-inch baking dish. line the dish with bread slices. bring a large pot of salted water to a boil. add the squash to the boiling water and boil for 3 to 5 minutes, until tender. drain, plunge the squash into cold water to stop the cooking, drain again. combine squash, cheese and butter in a large mixing bowl. toss to mix. layer on top of the bread. in a medium size mixing bowl, beat together the milk, eggs, onion, salt, dry mustard and cayenne to taste. pour over the squash. refrigerate for a least 1 hour or up to overnight. preheat oven to 350. bake the strata for 40 - 50 minutes, until it is puffed, set and browned. let stand for about 5 minutes before serving.