Loaded Honeynut Squash with Wild Mushroom Gravy

Name: Loaded Honeynut Squash with Wild Mushroom Gravy
Yield: 10
Ingredients: 5.0each Honeynut squash, seeds reserved; 0.0x Olive oil, as needed; 0.0ct Kosher salt, to taste; 0.0 Freshly Ground Black Pepper, As Needed; 2.0lbs Wild mushrooms, sliced; 1.0each Shallot, minced; 2.0cloves Garlic clove, minced; 1.0Tbsp Butter; 1.0quart, prepared Knorr® Professional Brown Gravy 6 x 6.83 oz; 2.0Tbsp Maille Old Style Mustard 4 x 8.16 lb; 2.5cups Farro, cooked; 2.0cups Gruyere cheese, shredded; 0.25cup Chives, fine sliced; 0.0 Wild Mushroom Gravy, Prepared; 0.0 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 Squashes

Honeynut squash, seeds reserved 5.0 each
Olive oil, as needed
Kosher salt, to taste
Freshly Ground Black Pepper, As Needed

Prepare the Wild Mushroon Gravy

Wild mushrooms, sliced 2.0 lbs
Shallot, minced 1.0 each
Garlic clove, minced 2.0 cloves
Butter 1.0 Tbsp
Knorr® Professional Brown Gravy 6 x 6.83 oz 1.0 quart, prepared
Knorr® Professional Brown Gravy 6 x 6.83 oz
x

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Maille Old Style Mustard 4 x 8.16 lb 2.0 Tbsp
Maille Old Style Mustard 4 x 8.16 lb
x

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Finish the Dish

Farro, cooked 2.5 cups
Gruyere cheese, shredded 2.0 cups
Chives, fine sliced 0.25 cup
Wild Mushroom Gravy, Prepared
Roasted Squash Seeds, To Taste

Winter

Vegetables

Fall

Plant Forward

Senior Living

Delivery / Takeaway

Maille

Full Service Restaurants

Knorr® Professional

Vegetarian

Limited Service Restaurants

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Preparation

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.
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.
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.