Not stuffed butternut squash

I was going to make stuffed butternut squash last night but I changed my mind. The squash got overcooked even though I left it in for less time than recommended. Not sure what to call this. Butternut squash with veggies. Or something.

Butternut Something

1 butternut squash, baked then cut into chunks, skin discarded (obviously)

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced

1 large carrot, sliced thinly
8 oz. mushrooms, sliced

1 small zucchini, chopped
1 large red bell pepper, chopped
3 pieces sun-dried tomatoes, chopped
1 tablespoon capers
1/2 cup walnuts, chopped
1/2-ish cup leftover rice

1 teaspoon dried marjoram
1 teaspoon dried oregano
1 teaspoon dried thyme

1-2 tablespoons balsamic vinegar
1 teaspoon (or slightly less) salt
fresh ground black pepper
1/4 cup fresh cilantro, chopped

Instructions: Bake the squash. I thought it was supposed to be 30-45 min at 400F, but even after 30 min mine was overcooked. I always overcook squash no matter how hard I try not to. Maybe I’m just not used to an oven that actually works. So, anyways, cut the squash in half length-wise, scoop out the seeds, sprinkle olive oil on the exposed squash, stab the peel-side of the squash repeatedly with a fork, then place both halves face-down on a baking sheet with an edge so that you can add a bit of water to the bottom. Bake for however long is necessary.

Then, in a skillet, sautee the onions in olive oil until translucent. Add the garlic, sautee for a couple more minutes. Add the mushrooms and wait until they are cooked down. Add the carrots next. The bell peppers don’t need as much time to cook, and the zucchini needs even less. Add the rest of the ingredients through the dried spices, including the diced squash (mine was mushed squash). Cook until the zucchini are starting to turn translucent but not dissolving. Add the balsamic vinegar, salt and pepper. Remove from heat. Add cilantro. Serve.