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: line a pie plate with pastry, crimp edge attractively and chill. preheat oven to 450°f. strain the cooked squash and set aside to cool. add sugar, salt and spices; mix thoroughly. beat the eggs, add cream and mix with squash. pour into prepared pie pan, place in oven and bake for ten minutes; reduce heat to 350f and bake for 40 minutes longer.