Buckwheat & Cheddar Stuffed Acorn

Preheat oven to 375°F. Cut squash in half lengthwise and scoop out seeds. Place squash cut sides down on a parchment or foil-lined baking sheet. Bake until squash is tender and easily pierced with a paring knife, 30 to 35 minutes.

Meanwhile, in a small bowl combine balsamic vinegar, brown sugar, and 1/2 tsp. salt. Stir until sugar dissolves. Stir in the cherries. Cover and let stand while squash bakes.

Meanwhile, in a large saucepan bring 4 cups salted water to boiling. Add the buckwheat; reduce heat. Cover and cook until tender, 12 minutes; drain. Return buckwheat to saucepan and season with a glug (1 to 2 Tbsp.) of olive oil and pinch of salt.

When the squash is cool enough to handle, scoop the flesh away from the skin, leaving 1/2 inch flesh in place to keep the skin intact. Drain cherries, reserving liquid. Transfer the scooped squash flesh to a large bowl. Add buckwheat mixture, 1/2 cup of the cheddar, half of the pickled cherries, 2 Tbsp. of the pickling liquid, 1/4 cup of the pecans, and the chopped fresh sage. Stir to combine.

Place squash halves on baking sheet and fill with buckwheat mixture. Top with the remaining cheddar. Bake, uncovered, until cheese is melted and filling is warm, 15 minutes.

Place remaining cherries and pickling liquid in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, until thickened, 3 to 4 minutes. Spoon over stuffed squash and top with remaining pecans and fried sage (if using). Serves 4.

*To make fried sage In a small saucepan heat 1/4 cup vegetable oil over medium-high. Fry a few fresh sage leaves at a time in the hot oil until crisp, 20 to 30 seconds per batch. Using a slotted spoon, transfer the leaves to a paper towel-lined plate to drain.