1. Preheat the oven to 200 Deg. C (400 Deg. F) Grease a baking sheet and line it with wax proof paper or non stick sheets.
2. Cook the rice or use left over cooked rice for the stuffing. (how to cook rice not included in this recipe.)
3. The butternut squash should be halved length wise. Scoop out the seeds with a tablespoon.
4. Brush olive oil over the inside of the butternut, then salt and pepper it well.
5. Place the butternut upside down (inside cut side down) on the baking sheet after you have oiled it. Skin side facing up. Oil the skin lightly. Oil the broccoli florets.
6. Place in the oven to roast, the butternut halves with the oiled broccoli florets, for 40 minutes or until the butternut is soft.
7. Fry the bacon in a pan until brown.

The Stuffing

1. Get your cherry tomato cut into halves.
2. In a bowl mix the 1/2 cup of cooked rice with the roasted broccoli, corn and tomato with the mozzarella cheese and half of the bacon. Keep the parmesan and the other half of the bacon for the topping.

Filling the butternut

1. Once the butternut halves are roasted, take them and turn them around on a cooling rack to cool for a few minutes. 
2. Scoop out the inside of the flesh of the butternut with a tablespoon, leaving at least a one inch border around the skin.
3. Add the scooped butternut with the topping mixture. Dividing this mixture in half to fill both halves of butternut squash.
4. Gently fill the halves with the fillings, leaving a few cherry tomatoes on top, as well as a few broccoli and sprinkle the rest of the bacon and cheese on top of that.
5. Then place these stuffed butternut squashes in the warm oven for another 15 minutes at 200 De. C (400 Deg. F) until the cheese is melted on top.
6. Serve warm as a side dish for a meal, add some parsley for greenery as well as the broccoli and bacon bits.