Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: place squash in a lightly greased 13x9x2-inch baking pan. in a small bowl combine orange peel, orange juice, scallions, soy sauce, brown sugar, oil, and red pepper flakes. drizzle over squash, tossing to coat. roast, uncovered, in a 425*f. oven for 20-25 minutes or until squash is tender, stirring several times. stir cubes again before serving. place a toothpick in each squash cube, if using for appetizers. serve warm. makes about 48 appetizers.

Target 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.