Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], 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: set oven rack in the middle position; preheat oven to 425°. line a 17x11x1 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray. place the squash in a large bowl. melt butter in a saucepan over medium heat; add brown sugar and stir with a wooden spoon until combined. add pineapple, salt, pepper, and ginger. bring to a boil, decrease heat to medium, and cook until mixture is syrupy, about 15 minutes. pour pineapple mixture over squash and toss to coat. spread squash on prepared pan. bake 20 minutes, shaking pan after 10 minutes for even cooking, until squash is soft when pierced with a knife. sprinkle with walnuts and serve immediately. store leftover squash in covered container in the refrigerator.