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5 from 1 vote

Squash au Vin

Prep Time5 mins
Active Time1 hr 30 mins
Course: Main Course

Equipment

  • Dutch Oven

Materials

  • 5 Tbsp. extra-virgin olive oil divided
  • 4 oz. crimini mushrooms quartered
  • Kosher salt
  • 1 large onion thinly sliced
  • 4 large shallots halved through root ends, peeled
  • 6 garlic cloves 5 thinly sliced, 1 finely chopped
  • 3 tbsp unsalted butter
  • 1 ¼ cups Somerset Ridge Riesling
  • ¾ cup whole farro barley, or freekeh
  • 3 tbsp red or white miso
  • 1 small kabocha squash about 3 lb., halved, seeds removed, cut into (2"-thick) wedges
  • 1 medium delicata squash about 12 oz., halved, seeds removed, cut into (2"-thick) wedges
  • 1 cup parsley leaves with tender stems
  • Zest of ½ lemon

Instructions

  • 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.
  • 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.
  • 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.
  • Ladle stew into bowls; top with parsley, lemon zest, and chopped garlic.