1 acorn squash
3 tbsp butter
1 medium onion, finely chopped
3 medium carrots, peeled, chopped
3 stalks celery, finely chopped
1/2 C. chopped red bell pepper
2 tbsp minced fresh ginger
2 cloves garlic, minced or pressed
1/4 C. dry white wine
2 tbsp soy sauce
1/2 C. shredded cheese (Gruyere or Parmesan works nicely)
Cut squash in half lengthwise, scoop out and discard seeds. Rub 1 1/2 tsp butter over cut sides. Arrange, cut sides down, in a shallow baking pan.
Bake in 350 F oven for 30 minutes. Turn squash and continue to bake until tender when pierced (15-20 minutes approximately). Meanwhile, melt remaining butter in a wide frying pan over medium heat. Add onion, carrots, celery, bell pepper, ginger, and garlic. Cook, stirring often, until onion is soft but not browned (8-10 minutes). Stir in wine and soy sauce. Increase heat to medium-high and bring to a boil; cook, stirring until liquid has evaporated (about 3 minutes)
Remove squash from oven and spoon a quarter of the filling into cavity of each squash half. Sprinkle with cheese. Return to oven and continue to bake until cheese is melted and lightly browned (about 10 more minutes). Season with freshly ground black pepper.