• Recipes
  • Private Chefs
  • About
  • Work With Me
  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Fare Isle

Seasonal Recipes and Nantucket Private Chefs

  • Recipes
    • Recipe Index
    • Breads + Rolls
    • Breakfast/Brunch
    • Salads
    • Dinner
    • Desserts
    • Edible Flowers
    • Everyday Basics
    • Fermentation
  • Private Chefs
  • About
    • Contact
  • Work With Kaity
Fare Isle » Thanksgiving » Maple Walnut Pear Sage Stuffed Squashes with Sage Labneh

Maple Walnut Pear Sage Stuffed Squashes with Sage Labneh

published: October 14, 2015 / updated: November 15, 2022by Kaity Farrell
Walnuts and sage seemed to be the perfect fall flavor additions to the stuffing. I wanted a little creaminess to balance out the flavors and a dollop of our homemade soy labneh (yogurt cheese) with more sage was the perfect compliment to this dish. You can find out how to make your own vegan yogurt and labneh in our tutorial here (it's not difficult!). A spoonful of coconut cream would be a great alternative if you don't have any labneh made up.
Jump to RecipePrint Recipe

As I sit typing up this post, I can see what remains of our garden…the flower beds…beautiful bright fuchsia and white cosmos dominate the scene, with warm toned zinnias and orange calendula dotted here and there. I love this colorful transition from summer into fall every October. The pumpkins are in at the farms and the cranberries are ready for harvesting in the bogs. Those first baked squashes and pies and pies and more pies are a welcome tradition in the kitchen.

The local farm had these beautiful bosc pears from a farm in MA, and I couldn’t resist them. When I saw the sweet dumpling squashes I knew right away I wanted to pair those flavors together. If you can find sweet dumpling or carnival squash from your local farms or farmers markets, give them a try over acorn squash. The flavor of these heirloom varieties surpasses that of acorn squash by far in my humble opinion.

These squashes make a beautiful presentation for a dinner party or for a Thanksgiving table…it’s coming! My favorite holiday! I’ll be sharing more Thanksgiving recipes over the coming weeks so be sure to subscribe to our mailing list (in the right column –>) if you don’t want to miss a post.

Maple Walnut Pear Sage Stuffed Squashes with Sage Labneh

Walnuts and sage seemed to be the perfect fall flavor additions to the stuffing. I wanted a little creaminess to balance out the flavors and a dollop of our homemade soy labneh (yogurt cheese) with more sage was the perfect compliment to this dish. You can find out how to make your own vegan yogurt and labneh in our tutorial here (it's not difficult!). A spoonful of coconut cream would be a great alternative if you don't have any labneh made up.
print recipe


Ingredients

  • 2 sweet dumpling carnival or acorn type winter squashes
  • 2 pears such as bosc or bartlett
  • 1 medium onion
  • 1 large clove garlic
  • 1/4 cup walnuts
  • 4 tablespoons maple syrup
  • 5 tablespoons extra virgin olive oil
  • 1 tablespoon good quality mustard
  • 4-6 sage leaves
  • sea salt and ground pepper to taste

Instructions

  • Preheat oven to 425˚F.
  • Halve squash horizontally and scoop out seeds. Break off the stems if any. Use 2 tablespoons of the olive oil to rub over the inside of the squashes. Then lightly sprinkle them with salt and pepper. If any halves are thicker, prick insides with a fork. Bake squashes flesh side up/skin side down on a parchment lined sheet pan for 25 minutes.
  • Meanwhile, dice onion and mince garlic. Heat cast iron or stainless steel skillet on medium heat. Add 1 tablespoon of oil to the heated skillet then add onion and caramelize on low heat until nicely browned, about 15-20 minutes. Add garlic 5 minutes into cooking time so it does not burn.
  • Core and chop pear into about 1/3" sized pieces. Finely chop walnuts. Mince sage leaves.
  • Mix together pear, walnuts, caramelized onion and garlic, sage, mustard, maple syrup and remaining 2 tablespoons of olive oil, plus salt and pepper to taste.
  • When squashes have finished pre-baking, remove them from oven, and fill them equally with the pear filling. Return them to oven to bake for another 20 minutes, until squashes are fork tender and filling is nicely browned on top.
  • To make sage labneh, simply mince a couple of sage leaves, and stir into labneh with a glug of olive oil, and salt and pepper to taste.
  • To make soy labneh from scratch follow my tutorial here.
  • Serve squashes hot from the oven with a dollop of sage labneh on each and garnish with tiny sage leaves. Enjoy!




Did you make it?

Leave a comment and rating below!

On Instagram? Share and tag @fareisle #fareisle

Join the conversation Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Annie

    So pretty and delicious looking. Can I dive in and eat one please? 🙂

    Reply
    • Kaity Farrell

      Thank you Annie! Yes you may! xx Kaity

      Reply
  2. Kaity Farrell

    5 stars
    test

    Reply

Welcome to Fare Isle! I'm Kaity.


a private chef and content creator based on the island of Nantucket....read more here.

private chef services

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

Popular Recipes

Irish Guinness bread that has been sliced into with three slices fanned out from the loaf on a bread board.

Guinness Brown Bread

Lilac Gin Fizz Cocktail

Lilac Syrup

Large gallon-size glass mason jar of fire cider in the infusion stage with raw apple cider vinegar and medicinal plant materials.

Fire Cider Recipe for Immune Support

a variety of vegan sourdough donuts on a table.

Vegan Sourdough Donuts

In Season Now

A loaf of vegan Irish soda bread with raisins and caraways seeds on a wood board with a wedge slice cut out of it.

Vegan Irish Soda Bread Recipe

Lilac panna cotta in glass cups garnished with lilac flowers.

Dairy-Free Lilac Panna Cotta Recipe

Sugared purple violets drying on a wire rack over parchment paper.

Candied Violets Recipe

Closeup shot of 5 small quilted mason jars with metal screw top lids filled with purple/pink colored wild violet jelly stacked on top of each other.

Violet Jelly Recipe

Sign up for emails and get my new e-book!

Cover of Fare Isle's Cozy Dinner Party Menu e-book.

Get the latest recipes in your inbox

  • Facebook
  • Instagram
  • TikTok
  • Twitter
  • YouTube

pages

  • Contact
  • About
  • Press
  • Work With Kaity
  • Nantucket Private Chefs
  • Affiliate Policy

recipes

  • All Recipes
  • Breakfast/Brunch
  • Dinner
  • Desserts
  • Sourdough
  • Edible Flowers

© 2023 Fare Isle · Terms · Privacy Policy · Accessibility Statement · Site Credits

Site by Meyne X