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Prepare the Honeynut Squashes

  • Honeynut squash, seeds reserved 5 each
  • Olive oil, as needed
  • Kosher salt, to taste
  • Freshly ground black pepper, as needed

Prepare the Wild Mushroon Gravy

Finish the Dish

  • Farro, cooked 2.5 cups
  • Gruyere cheese, shredded 2 cups
  • Chives, fine sliced 0.25 cup
  • Wild Mushroom Gravy, prepared
  • Roasted squash seeds, to taste
  1. Prepare the Honeynut Squashes

    • Cut the honeynut squashes in half, lengthwise. Season with olive oil, salt and pepper.
    • Roast, cut side down, in a 400F oven 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 Mushroon Gravy

    • Meanwhile, sauté the wild mushrooms, large shallot and garlic clovesin butter over high heat. Add to the prepared Knorr 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. Add ¼ cup farro 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 ½ cup of the wild mushroom gravy. Garnish with chives and roasted squash seeds.
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