Delicata squash stuffed with wild rice, lentils, and pear with white miso cream and crispy sage

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the delicata squash halves on a baking tray, brush them with 1 tablespoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and roast for 30 to 35 minutes until tender and golden.

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   2. Meanwhile, bring the water or vegetable broth to a boil in a saucepan. Add the wild rice, reduce the heat, cover, and cook gently for 35 to 40 minutes until tender and split open. Drain if needed.

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   3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the leek and the chopped garlic clove, and cook for 4 to 5 minutes until the leek is soft.

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   4. Stir in the diced pear, ground cinnamon, and a pinch of salt. Cook for 3 minutes, stirring, until the pear softens slightly but still holds its shape.

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   5. Add the cooked green lentils, dried cranberries, half of the chopped parsley, lemon zest, and the cooked wild rice. Mix well and cook for 2 more minutes. Adjust with a little salt and black pepper. Keep the filling warm.

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   6. In a small skillet, add 1 tablespoon olive oil and heat over medium heat. Fry the whole sage leaves for 30 to 45 seconds until crisp. Transfer to a plate. In the same skillet, toast the pumpkin seeds for 1 to 2 minutes. Set both aside.

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   7. For the cream, place the oat milk, white miso, Dijon mustard, grated garlic clove, and lemon juice in a small saucepan. Cook over low heat for 2 to 3 minutes, stirring, until smooth and lightly thickened. Do not let it boil hard.

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   8. When the squash is ready, remove it from the oven. Generously fill each half with the wild rice, lentil, and pear mixture, pressing gently so it stays in place.

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   9. Return the tray to the oven at 220 °C / 425 °F for 8 to 10 minutes so the filling heats through completely and the flavors come together.

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    10. Serve each portion with the white miso cream spooned over the top or underneath. Finish with the crispy sage, toasted pumpkin seeds, the remaining parsley, a few chopped sage leaves, and a final twist of black pepper.