Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], 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: cut squash into quarters and seed; place in a plastic bag and microwave on high for approximately 5 minutes. remove from bag, peel and chop. place squash, onion, broth, and spices in saucepan and bring to a boil over medium-high heat. reduce heat and simmer for 25 minutes or until squash is fully cooked. remove from heat and puree with a stick blender until smooth. reduce heat on stove to low and slowly stir in plain yoghurt. add more spices if needed. reheat and serve.