Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cut squash into 8 large pieces. place cut side up in a 15x10-inch baking dish. cut 1/4 inch off the tops of the onions and garlic bulb. place cut side up in the baking pan. brush with oil; sprinkle with thyme. cover tightly and bake at 350°f for 1 1/2 to 2 hours or until vegetables are very tender. uncover and let stand until room temperature. remove peel from squash and onions; remove the soft garlic from skins. combine vegetables, broth and cream. puree in small batches in a blender until smooth; transfer to a large dutch oven. add parsley, salt and pepper; heat until soup is warmed but do not boil.

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.