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 Squashes
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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, to taste
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Freshly Ground Black Pepper, As Needed
Prepare the Wild Mushroon Gravy
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Wild mushrooms, sliced 2.0 lbs
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Shallot, minced 1.0 each
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Garlic clove, minced 2.0 cloves
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Butter 1.0 Tbsp
-1.jpg "Knorr® Professional Brown Gravy 6 x 6.83 oz")
Finish the Dish
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Farro, cooked 2.5 cups
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Gruyere cheese, shredded 2.0 cups
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Chives, fine sliced 0.25 cup
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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 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.
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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.
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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.
