2 pounds Honeynut squash (6 to 8), halved and seeded
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
8 ounces cremini mushrooms, chopped
4 ounces kale, stemmed and chopped
1 teaspoon chopped fresh rosemary
1 clove garlic, chopped
1/2 medium yellow onion, chopped
1/4 cup dry white wine
1 cup frozen brown rice
6 ounces shredded Gruyere
The oven should be set up with a rack in the middle and heated to 425 degrees F.
Add 1 teaspoon salt and 1/4 teaspoon pepper to the 3 tablespoons of oil and toss the squash. Place cut-side up on a rimmed baking sheet and bake for 30 to 40 minutes, or until tender and lightly browned.
In the meantime, in a food processor, pulse the mushrooms, kale, rosemary, garlic, and onion until very finely chopped but not paste-like. Salt and pepper the mushroom combination and sauté it for 10 to 12 minutes, or until the veggies are soft and starting to brown, in the remaining 3 tablespoons of oil in a large nonstick skillet over medium-high heat. Cook until all of the liquid has evaporated after adding the wine and stirring up the brown pieces that have stuck to the bottom of the pan with a wooden spoon. Cook the rice and 1 cup of water until the water has completely evaporated. Add salt and pepper to taste.
The filling should be divided among the squash and piled into each cavity. Sprinkle the Gruyere over the filling after dividing it among the squash. About 10 minutes of baking time is required to melt the cheese and brown some areas.