This was my 9 year vegan anniversary meal and so much more delicious than I was expecting.
1 delicata squash, cut in length and cleaned
1 yellow onion, diced small
1 carrot, diced small
2 cloves garlic, minced
1 Tablespoon Mirin
1/2 tart apple, diced
1 large chard leaf, chopped
1 cup rice, cooked
Spices like thyme, salt, pepper...
1/2 cup shredded cheese
Bake the squash until it's done, usually it's about as long as it tastes to do the rest.
Saute the onion until it's caramelized. Add the diced carrots and cook until tender. Add the garlic and cook 2 minutes. Deglaze the pan with a splash of mirin. Add the rice, and thyme, or other favorite spices. Keep cooking until the rice is cooked through.
When it's complete add the cheese and mix. Fill the holes of the squash and cook for another 10 minutes. Serve warm.
Part of what makes this dish take so great is the small size of all the ingedients. It packs in the filling in the squash, which add extra flavor with the sweet onions, tart apples, and sweet squash. The cheese isn't necessary but it adds to the texture.