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: heat oven to 400 degrees. grease muffin tin with butter. mix flour, sugars, spices, baking powder and salt in large bowl. cut in butter with pastry blender (i use food processor pulsing till crumbly) or knives until mixture is like fine crumbs. beat egg in a medium bowl; stir in squash, peel, raisins, and buttermilk. add to flour mixture until just blended. fill muffin cups 3/4 cups full. sprinkle tops with sugar. bake 20-25 minutes until lightly browned and center is done when tested with a toothpick. makes 12 muffins. serve with pecan honey butter recipe#69286 or what ever you like.