Loaded Honeynut Squash with Wild Mushroom Gravy

Name: Loaded Honeynut Squash with Wild Mushroom Gravy
Yield: 10
Ingredients: 5.0each Honeynut squash, seeds reserved; 0.0 Olive oil, as needed; 0.0as needed Kosher salt and freshly ground black pepper, to taste; 1.0each Shallot, minced; 2.0cloves Garlic, minced; 1.0liter, prepared Stafford® Brown Gravy Mix 8 x 400 g; 900.0g Wild mushrooms, sliced; 15.0g Butter; 500.0g Farro, cooked; 200.0g Gruyere cheese, grated; 50.0g Chives, thinly sliced; 0.0x Wild Mushroom Gravy, prepared; 0.0x Roasted squash seeds, to taste

Loaded Honeynut Squash with Wild Mushroom Gravy – - Recipe

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.

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Prepare the Honeynut Squash

Honeynut squash, seeds reserved 5.0 each
Olive oil, as needed
Kosher salt and freshly ground black pepper, to taste

Prepare the Wild Mushroom Gravy

Shallot, minced 1.0 each
Garlic, minced 2.0 cloves
Stafford® Brown Gravy Mix 8 x 400 g 1.0 liter, prepared
Stafford® Brown Gravy Mix 8 x 400 g
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Wild mushrooms, sliced 900.0 g
Butter 15.0 g

Finish the Dish

Farro, cooked 500.0 g
Gruyere cheese, grated 200.0 g
Chives, thinly sliced 50.0 g
Wild Mushroom Gravy, prepared
Roasted squash seeds, to taste

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Preparation

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.
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.
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.