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I completely made this up yesterday for the winter squash shown below that I got at the Farmer’s Market, and we really liked it. It has a feel good taste that is just perfect for the season. We served it with what is probably the last watermelon of the year. This dish is very easy, and tastes as uncomplicated as it sounds, in its hearty subtle way. I used a quart size covered baking dish for two full meal sized portions, so if you are serving more people, or using it as a side dish, take that into account. 

2 cups any winter squash, peeled, seeded, and diced
1 carrot, chopped
1 small eggplant, diced
1/4 cup fresh thyme, leaves only, chopped
1 cup vegetable broth
1 can chickpeas, drained and rinsed
1/4 cup leftover rice
salt and pepper to taste

Preheat oven to 375 degrees.

Put all ingredients in a small covered casserole dish and bake for 45 minutes until squash melts to the touch. Serve immediately.

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