Kabocha Squash Stuffed with Vegetables

• 1 Kabocha squash, cut in half with seeds removed
• 1/4 onion, diced
• 1 cup turnips, peeled & diced
• 1 cup carrots, peeled & diced
• 1 tablespoon extra virgin olive oil
• 2 teaspoons fresh rosemary, minced
• Salt and pepper, to taste

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the diced onion, turnips, carrots, olive oil and fresh rosemary, and season with salt and pepper to taste.
3. Arrange the squash halves cut-side-up on the baking sheet. If they are wobbly, you can slice the rounded bottoms off  to give them a flat bottom to them stand up straight.
4. Bake at 350F until the squash is fork-tender, about one hour, then serve warm.
5. Sprinkle with some cheese or favorite dressing to finish!