Acorn Squash & Zucchini Stew

This stew was made on Friday night. I've been trying to buy vegetables that I don't normally buy, in an effort to expand our options and try new things. We had tried Butternut Squash twice previously with success, so I decided to try an Acorn Squash. Both times we had the Butternut Squash we served it in a similar way to mashed Potatoes, once actually mixing in mashed Potatoes and I wanted to try something different with the Acorn Squash. I read a few recipes but wasn't quite happy with any single one, so I went in my own direction.
After dinner I wrote down the "recipe" and commented to Tim that had I read this in a cookbook I wouldn't make it because the list of ingredients is too long. However, it really did turn out quite well so I will share it with you.

Acorn Squash & Zucchini Stew
2 3 1 T 1 T 1 2 3 1 C 1 T Pinch 1 Qt. 1 C	Acorn Squash, halved, seeded & sliced lengthwise into 1" thick wedges Small Zucchini, cut into 1/2" thick coins Butter Canola or Vegetable Oil Medium Onion, diced Stalks Celery, chopped Garlic Cloves, minced Brown Rice, pre-soaked for 1-2 hrs Fresh Rosemary, finely chopped Nutmeg & Cayenne Pepper Broth (I used Imagine No-Chicken Broth) Half & Half Additional Broth if needed Salt & Pepper to taste Cheese (we tried Amadeus)
Arrange squash on greased baking sheet with sliced sides down and sprinkle with salt and pepper.  Place on lower rack in preheated 425º oven for about 30 minutes, flipping half way through. Add zucchini to pan when you flip the Squash. Heat butter & oil over medium heat in deep pot. Add onion, celery and a bit of salt. Saute until onions begin to brown. Slightly lower heat. Add drained rice, garlic, rosemary, nutmeg & cayenne pepper. Saute for a few minutes then add broth. Bring to a boil. When squash is cooked through, remove from the oven. If necessary, flip zucchini and return to oven for a few more minutes. Remove skin from squash. Mash 1/3 of the squash and add to pot along with half and half. Reduce heat to medium and stir until combined. Cube remaining squash. When rice is fully cooked add cubed squash and zucchini. If necessary add additional broth to thin out soup. Serve with a few thin slices of cheese on top.