Squash au Vin
A vegetarian twist on coq au vin featuring tender kabocha and delicata squash, mushrooms, and farro in a rich white wine broth. This hearty stew is finished with fresh parsley and bright lemon zest.
Ingredients
- •5 Tbsp extra-virgin olive oil
- •4 oz crimini mushrooms
- •1 to taste Kosher salt
- •1 large onion
- •4 large shallots
- •6 cloves garlic
- •3 Tbsp unsalted butter
- •1¼ cups dry white wine
- •¾ cup whole farro
- •3 Tbsp miso
- •1 small kabocha squash
- •1 medium delicata squash
- •1 cup parsley
- •½ lemon lemon zest
Cooking Instructions
- 1.
Heat 2 Tbsp. oil in a medium Dutch oven over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6-8 minutes. Season with salt; transfer to a plate. Let pot cool 2 minutes.
8 min
- 2.
Set pot over medium heat and pour in remaining 3 Tbsp. oil. Cook onion and shallots, stirring occasionally, until softened and starting to brown, 6-8 minutes. Add sliced garlic and butter; cook, stirring often, until garlic is softened and starting to brown, about 2 minutes. Add wine; simmer, stirring once, until reduced by half, about 5 minutes. Add farro, miso, and 6 cups water. Bring to a boil, stirring to dissolve miso. Reduce heat and simmer, uncovered, stirring once or twice, until farro is halfway cooked, about 20 minutes.
35 min
- 3.
Taste broth and season with salt. Add squash (submerge the best you can), cover, and cook until tender, about 30 minutes. Add mushrooms; cook just until heated through, about 2 minutes.
32 min
- 4.
Ladle stew into bowls; top with parsley, lemon zest, and chopped garlic.
5 min