Squash au Vin

Name: Squash au Vin
Cuisine: European, Mediterranean, French
Ingredients: 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; 1¼ cups dry white wine; 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

What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.

Updated at: Thu, 26 Feb 2026 06:41:06 GMT