This beautiful squash is packed with vitamins and packed with flavor! Rich and buttery, it feels decadent even in it’s simplest form. I’m kind of obsessed with stuffing these special squashes right now. The texture of wild rice and the slight salt of the cheese coupled with the natural sweetness of the squash is astounding.

This dish could easily be an entree, just as easily, it could be a side dish. Completely delicious as well as beautiful, it could be a great addition to your holiday table.

You will need the following:

• 2 delicata squash, halved and seeded
• 2 cups cooked wild rice
• 2 cups grated jack or gouda cheese, half reserved
• 2 zucchini, diced
• 1 small onion, diced
• 1 pear, core removed and diced (I used red)
• olive oil and balsamic vinegar

Directions:

1. Place squash cut side up on a baking sheet. Drizzle with olive oil and generously salt and pepper. Bake in a 350 degree oven for 30 minutes.
2. While the squash bakes, prepare your filling by sauteing the onion in a bit of olive oil until soft. Add the pear and a drizzle of balsamic vinegar, continue to cook until tender.
3. Toss in diced zucchini and cook 2 minutes more.
4. Remove from heat and toss together with the cooked wild rice and half the cheese.
5. Remove squash from the oven and spoon stuffing into each shell. Top with reserved cheese and place back into the oven for 15-20 minutes until melted and bubbling and the squash is fork tender.

Gussy up your holiday table with the beautiful, hearty and vegetarian dish. Enjoy! Swearing Mom out.

Love this little beauty!

I use a little bottle for my olive oil. Easy for drizzling!

A generous S&P is all you need here!

There is something special about these flavors… onion, pear and balsamic. I could have stopped here and sat down with a spoon!

The wild rice and aldente zucchini give great texture to the dish.

Roasted to perfection, even the skin is tender enough to eat.