Salt and freshly ground pepper
Freshly ground nutmeg
4 tablespoons (½ stick) unsalted butter, at room temperature, divided
¾ cup wild rice
1 ½ cups canned low-sodium chicken or vegetable broth
¼ teaspoon salt, plus extra to taste
2 tablespoons olive oil
1 medium yellow onion, finely chopped
1 large clove garlic, minced
1 large rib celery, finely chopped
1 large carrot, peeled and finely chopped
2 firm Bosc or Comice Pears, peeled, halved lengthwise, cored, and cut into ½-inch dice
2 teaspoons minced fresh sage
2 teaspoons minced fresh thyme leaves
1/3 cup minced fresh parsley
1/3 cup chopped walnuts, toasted (see Cook?s Note below)
1/3 cup sweetened dried cranberries
Meanwhile, combine the rice, broth, ¼ teaspoon salt, and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a low simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes. When the rice is done, most of the water should be evaporated.
In a 10-inch sauté pan, heat the olive oil over medium heat. Swirl to coat the pan and sauté the onion, garlic, celery, and carrot until slightly softened, about 3 minutes. Add the pears and sauté 2 minutes longer. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 3 minutes longer. Add the sage, thyme, and parsley and sauté 1 more minute. Remove from the heat.
In a large bowl, combine the cooked rice, sautéed vegetables, pears, walnuts, and dried cranberries. Taste and add salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly. Cut the remaining tablespoon of butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake at 350 degrees until heated through, about 20 minutes.