Loaded Honeynut Squash with Wild Mushroom Gravy
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.
Ingredients per serving
Prepare the Honeynut Squash
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Honeynut squash, seeds reserved 5.0 each
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Olive oil, as needed
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Kosher salt and freshly ground black pepper, to taste
Prepare the Wild Mushroom Gravy
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Shallot, minced 1.0 each
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Garlic, minced 2.0 cloves
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Wild mushrooms, sliced 900.0 g
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Butter 15.0 g
Finish the Dish
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Farro, cooked 500.0 g
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Gruyere cheese, grated 200.0 g
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Chives, thinly sliced 50.0 g
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Wild Mushroom Gravy, prepared
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Roasted squash seeds, to taste
Preparation
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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.
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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.
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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.
