Ingredients per serving


Prepare the Honeynut Squash

  • Honeynut squash, seeds reserved 5.0 each
  • Olive oil, as needed
  • Kosher salt and freshly ground black pepper, to taste

Prepare the Wild Mushroom Gravy

Finish the Dish

  • Farro, cooked 500.0 g
  • Gruyere cheese, grated 200.0 g
  • Chives, thinly sliced 50.0 g
  • Wild Mushroom Gravy, prepared
  • Roasted squash seeds, to taste

Sweet honeynut squash and savory wild mushroom gravy are a perfect combination for this autumn dish.  Topped with its roasted seeds, this is a great way to utilize the whole vegetable for root to stem cooking.



  1. Prepare the Honeynut Squash

    • Cut the honeynut squashes in half, lengthwise. Season with olive oil, salt and pepper.
    • Roast, cut side down, in a 200 Coven until the squash skins are golden brown and squash is fork tender, about 25 minutes.
    • Toss the squash seeds with olive oil, salt and pepper. Roast on a parchment lined sheet pan for about 8-10 minutes until golden brown. Set aside.
  2. Prepare the Wild Mushroom Gravy

    • Meanwhile, sauté the wild mushrooms, largeshallot and garlic in butter over high heat. Add to the prepared Stafford® Brown Gravy. Stir in the Maille Old Style mustard and season to taste.
  3. Finish the Dish

    • Using a fork, mash the inside of each squash. Add1/10 of the cookedfarro to each squash half, then season to taste. Top each with Gruyere cheese, then return to the oven until the cheese is melted.
    • To serve, top each squash half with the preparedwild mushroom gravy. Garnish with chives and roasted squash seeds.
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