When the air turns crisp and the harvest season arrives, there’s nothing more comforting than a warm, hearty meal that celebrates the flavors of fall. This Wild Rice-Stuffed Acorn Squash with Pear, Sage & Balsamic Glaze is the epitome of autumn on a plate. It’s a dish that combines the earthiness of wild rice, the sweetness of roasted pears, and the aromatic notes of fresh sage, all nestled inside tender acorn squash halves and drizzled with a rich balsamic glaze. Perfect for a vegan main course during the holidays or any special occasion.
Celebrating Seasonal Ingredients
This recipe is a love letter to the bounty of the fall season. Acorn squash, with its sweet and nutty flavor, serves as the perfect vessel for a stuffing that includes wild rice, sautéed pears, and fresh sage. Wild rice, a whole grain native to North America, adds a chewy texture and nutty flavor that pairs beautifully with the sweetness of the pears and the earthiness of the sage. The balsamic glaze ties everything together with its tangy sweetness, creating a harmonious balance of flavors.
A Hearty Vegan Main Course
While often served as a side dish, this stuffed acorn squash recipe is hearty enough to stand alone as a main course. It’s a satisfying and filling meal that’s entirely plant-based, making it suitable for vegans and those looking to incorporate more plant-based meals into their diet. The combination of wild rice, pears, and sage provides a rich and complex flavor profile, while the acorn squash adds a comforting, seasonal touch.
Perfect for Holiday Gatherings
Whether you’re hosting a Thanksgiving dinner, a Christmas feast, or a cozy fall gathering, this dish is sure to impress your guests. Its vibrant colors and elegant presentation make it a centerpiece-worthy main course. Plus, it’s easy to prepare in advance, allowing you to spend more time enjoying the company of your loved ones and less time in the kitchen.
Pairing Suggestions
To complement this dish, consider serving it with a crisp, refreshing salad. A simple arugula salad with lemon vinaigrette or a mixed greens salad with pomegranate seeds would provide a nice contrast to the richness of the stuffed squash. For a heartier meal, serve it alongside roasted Brussels sprouts or steamed green beans.
A Vegan Delight
This recipe is entirely plant-based, making it suitable for those following a vegan diet. It’s a testament to the fact that you don’t need dairy or meat to create a dish that’s rich, flavorful, and satisfying. The combination of wholesome ingredients like wild rice, pears, and fresh herbs ensures that every bite is packed with nutrients and flavor.
Ingredients
For the Roasted Acorn Squash
- 2 acorn squash halved and seeds removed
- 1 tbsp olive oil
- 1 tbsp maple syrup
- Pinch of salt and pepper
For the Wild Rice Filling
- 1 cup cooked wild rice or a wild rice blend
- 1 ripe pear diced
- 1 celery stalk diced
- 1 small carrot diced
- 2 tbsp olive oil
- 1 tbsp fresh sage chopped
- ½ tsp dried thyme
- ¼ cup walnuts chopped
- 2 tbsp dried cranberries
- Salt and pepper to taste
For the Topping & Garnish
- ¼ cup panko breadcrumbs or gluten-free option
- 1 tsp olive oil
- ½ tsp dried herbs sage or thyme
- 2 tbsp pomegranate seeds
- 2 tbsp balsamic glaze
Instructions
Step 1: Roast the Squash
- Preheat oven to 200°C (400°F).
- Brush squash halves with olive oil and maple syrup, then season with salt and pepper.
- Place cut side down on a baking sheet and roast for 35–40 minutes, until tender and caramelized.
Step 2: Make the Wild Rice Filling
- While squash roasts, cook wild rice according to package instructions.
- Heat olive oil in a skillet over medium heat.
- Add celery and carrot; sauté for 3–4 minutes until softened.
- Stir in pear, sage, and thyme; cook another 2–3 minutes.
- Add cooked wild rice, walnuts, and dried cranberries. Season with salt and pepper.
Step 3: Prepare the Herb Panko Topping
- Mix panko breadcrumbs, olive oil, and dried herbs in a small bowl.
- Toast lightly in a dry skillet or oven until golden and crisp.
Step 4: Assemble & Finish
- Flip roasted squash halves cut side up. Fill generously with wild rice mixture.
- Sprinkle with herb-infused panko crumbs.
- Garnish with pomegranate seeds for color and freshness.
- Drizzle with balsamic glaze just before serving for an elegant touch.
Notes
- Make Ahead: Roast squash and cook rice a day ahead; assemble and reheat before serving.
- Nut-Free Option: Replace walnuts with sunflower seeds or omit.
- Flavor Twist: Add a splash of white wine or apple cider vinegar to the filling for brightness.
- Storage: Keeps well in the fridge for 2–3 days; reheat before serving.
Frequently Asked Questions About Our Wild Rice Stuffed Acorn Squash with Pear, Sage & Balsamic Glaze
🍂 What makes this dish a standout?
This elegant vegan main course combines the earthy sweetness of roasted acorn squash with a savory wild rice stuffing, infused with aromatic sage and complemented by the natural sweetness of pears. The dish is finished with a tangy balsamic glaze, creating a harmonious balance of flavors and textures.
🌱 Can I make this dish gluten-free?
Yes! Wild rice is naturally gluten-free, making this dish suitable for those with gluten sensitivities. Just ensure that all other ingredients, such as vegetable broth and balsamic vinegar, are certified gluten-free.
🍐 What type of pears work best for this recipe?
Firm, slightly underripe pears like Bosc or Anjou are ideal as they hold their shape during cooking and provide a subtle sweetness that complements the savory elements of the dish.
🧄 Can I prepare the stuffing in advance?
Absolutely! The wild rice stuffing can be prepared a day ahead and stored in the refrigerator. When ready to serve, stuff the roasted squash halves with the prepared mixture and reheat in the oven until warmed through.
🍽️ How should I serve this dish?
Serve the stuffed acorn squash halves warm, drizzled with the balsamic glaze. This dish pairs beautifully with a crisp green salad or steamed vegetables, making it a perfect centerpiece for a festive vegan holiday meal.
🧊 Can I freeze leftovers?
While the stuffed squash can be frozen, it’s best to freeze the squash and stuffing separately. When ready to enjoy, reheat the squash in the oven and warm the stuffing on the stovetop before combining. This helps maintain the texture and flavor of the dish.
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