This has been my favorite meal this week. The amounts of veggies depends on how big the butternut squash is. For small to small-medium ones, I make it all one serving and do a little less of the beans and rice. If it's a big squash and I want to split it into two, then I do 1/2 cup for the beans and rice.
1/2 baked butternut squash
1/3-1/2 cup cooked brown or forbidden rice
1/3-1/2 cup cooked beans
1/2-1 cup sweet corn
1 small onion
1 red or green or both bell pepper
1 stalk celery (optional)
some mushrooms (optional)
1/2-1 tsp rubbed sage
1/4-1/3 cup unsweetened almond milk (optional)
cinnamon to taste (1/4-1/2 tsp?)
Bake the squash in the oven. I wrap in foil (is this bad?). 400 F for 1 hour. Let cool. I usually bake it the night before and then put it in the fridge overnight.
Chop and cook up the veggies--start with no water, but keep the lid on. then add water if it looks like it's burning (I usually don't need it). Add the corn if you need to thaw it or cook it slightly--only needs a few minutes to warm up.
Peel the squash. (I usually eat the peel as it's soft). Smash it with the rice and beans and almond milk using a potato masher. add the veggies and sage and cinnamon. mix. serve.
Here was a batch I made for lunch and dinner: