Stuffed Delicata Squash

Ingredients

• •1/2 cup rice
• •1 delicata squash
• •2 figs, diced
• •1 tbsp red wine vinegar
• •1 tbsp brown sugar
• •1/4 cup water
• •2 clove garlic, roughly chopped
• •1 yellow onion, small diced
• •3 oz shishito peppers, medium diced crosswise
• •1 large carrot, medium diced
• •1 1/2 oz feta cheese
• •1/4 cup parmesan cheese

Steps

1. 1Preheat oven to 450F. Trim the ends of the delicata. Cut in half and scoop out the seeds. Rub all surfaces with olive oil, salt, and pepper, then place cut-side-down on a baking sheet. Bake for 20min, or until browned and tender when pierced with a fork.
2. 2Cook the rice per package directions, then decant to a mixing bowl.
3. 3In a small pot, combine the vinegar, brown sugar, and water; season to taste. Whisk together, then add the figs. Bring to a boil, stirring occasionally, for 1-2 minutes until well-coated.
4. 4In a medium pan, saute the onion 2-3 minutes, until softened. Add the peppers and carrots, season, then cook 4-5 minutes. Add garlic, cook for an additional 1-2 minutes. Transfer to the rice, add the parmesan and half the feta. Mix well.
5. 5Fill the squash halves with filling; serve the remaining filling alongside/under the squash. Garnish with the pickled figs and remaining feta.