Maple Pear & Walnut Stuffed Delicata Squash Recipe

A rustic wooden plate holds four roasted stuffed squash halves garnished with dollops of cream and sage leaves. Vibrant flowers in a blue vase are in the background, accompanied by decorative squash. The scene evokes a cozy autumn or Thanksgiving setting.

5 from 1 vote

Maple Pear & Walnut Stuffed Delicata Squash Recipe

Savor the taste of autumn with our Vegan Stuffed Delicata Squash, featuring a delightful fusion of maple-infused pears and crunchy walnuts. This plant-based dish is perfect for seasonal gatherings or a cozy weeknight dinner.

Course: Side Dish, Dinner, Side Dishes

Cuisine: American

Keyword: vegan stuffed squash, delicata squash, vegan stuffed delicata squash

Servings: servings

Calories: 272kcal

Author: Kaity Farrell

Ingredients

2 whole delicata squash or sweet dumpling, carnival or acorn type winter squashes
2 whole pears such as bosc or bartlett
1 medium onion
1 clove garlic
1/4 cup walnuts
4 tablespoons maple syrup
5 tablespoons extra virgin olive oil
1 tablespoon dijon mustard
4 leaves fresh sage
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Preheat oven to 425˚F.
Halve squash 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!

Notes

Store leftover stuffed squash in an airtight container in the refrigerator for up to 3 days. Reheat to serve.

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