1 pound whole acorn squash, cleaned and diced
1 tablespoon olive oil
1 cup thinly sliced celery
1/2 cup sliced mushrooms
1/2 cup chopped onion
1 teaspoon salt
3 cups milk
1 1/2 cups water
1 cup water
4 cloves garlic, minced
1 egg
1 cup vegetable oil
1 tablespoon chopped fresh parsley
1/8 teaspoon ground black pepper
1/4 cup chopped cherries
In a large stockpot or saucepan, combine olive oil, celery and mushrooms. Heat over medium heat. Cook, stirring occasionally, until vegetables are tender.
Lower heat to a low level. Add the water, continue to heat and stir, and stir until mixed.
The flour and salt can be easily added if necessary. Reduce heat to a medium low heat, gradually layering the rice. Let mixture thicken. Then stir in the milk. Reduce heat to low and cook, stirring occasionally, until thickened.
On a small plate, mix together the 1 1/2 cup of sour cream with the cleaned and diced acorn squash, mushroom and onion; sprinkle over the material for broiling.
Bake in the preheated oven for 60 to 65 minutes, stirring occasionally. Cool before serving.