Squash au Vin
A terrific vegan stew, adapted from Epicurious, using any firm winter squash and making it unique by adding a Japanese twist (see Note about the type of squash and size of chunk). Farro or other grain cooked in the broth adds even more flavour. The lemon and garlic garnish adds a final splash of something special. Soak up the broth with a sweet potato bun to complete this delicious autumn meal.
Looking for another comfort food? Try Shakshouka. Click here for more Main Dishes.
Time: 1 hour 15 minutes
Serves: 4–6 servings
Ingredients
5 Tbsp. extra-virgin olive oil, divided
6 oz. cremini mushrooms, quartered or sliced thin
Kosher salt
1 large onion, thinly sliced
4 large shallots, halved through root ends, peeled
6 garlic cloves, 5 thinly sliced, 1 finely chopped for the garnish
3 Tbsp. unsalted butter
1¼ cups dry white wine
6 cups water or vegetable broth
¾ cup whole farro, barley, or freekeh
3 Tbsp. red or white miso
Squashes:1 large butternut squash proved to be just the right amount for me. After seeding it, cut the squash into 1" chunks.
Note: Epicurious suggests 1 small kabocha squash (about 3 lb.), halved, seeds removed, cut into (2"-thick) chunks and 1 medium delicata squash (about 12 oz.), halved, seeds removed, cut into (2"-thick) chunks.
1 cup parsley leaves with tender stems (optional) =
Zest of ½ lemon
Method
If needed to trim the skin, cook the squash in a microwave on high for one minute. Trim the skin, cut the squash into 1" or 2" chunks and set aside.
Heat 2 Tbsp. oil in a medium Dutch oven over medium-high. Saute the mushrooms, tossing occasionally, until they are browned and crisp, 6–8 minutes. Season with salt; transfer the mushrooms to a plate. Let the pot cool for 2 minutes.
Set the pot over medium heat and pour in the remaining 3 Tbsp. oil. Cook the onion and shallots, stirring occasionally, until softened and starting to brown, 6–8 minutes.
Add the sliced garlic and butter; cook, stirring often, until the garlic is softened and starting to brown, about 2 minutes.
Add the wine; simmer, stirring once, until reduced by half, about 5 minutes.
Add the farro, miso, and 6 cups water. Bring to a boil, stirring to dissolve the miso. Reduce the heat and simmer, uncovered, stirring once or twice, until the farro is halfway cooked, about 20 minutes.
Taste the broth and season with salt. Add the squash pieces (submerge the best you can. Cover, and cook until tender, about 30 minutes.
Add the reserved mushrooms; cook just until heated through, about 2 minutes.
Ladle the stew into bowls. Top with parsley, lemon zest, and chopped garlic.
A terrific vegan stew, adapted from Epicurious, using any firm winter squash and making it unique by adding a Japanese twist (see Note about the type of squash and size of chunk). Farro or other grain cooked in the broth adds even more flavour. The lemon and garlic garnish adds a final splash of something special. Soak up the broth with a sweet potato bun to complete this delicious autumn meal.
Looking for another comfort food? Try Shakshouka. Click here for more Main Dishes.
Time: 1 hour 15 minutes
Serves: 4–6 servings
Ingredients
5 Tbsp. extra-virgin olive oil, divided
6 oz. cremini mushrooms, quartered or sliced thin
Kosher salt
1 large onion, thinly sliced
4 large shallots, halved through root ends, peeled
6 garlic cloves, 5 thinly sliced, 1 finely chopped for the garnish
3 Tbsp. unsalted butter
1¼ cups dry white wine
6 cups water or vegetable broth
¾ cup whole farro, barley, or freekeh
3 Tbsp. red or white miso
Squashes:1 large butternut squash proved to be just the right amount for me. After seeding it, cut the squash into 1" chunks.
Note: Epicurious suggests 1 small kabocha squash (about 3 lb.), halved, seeds removed, cut into (2"-thick) chunks and 1 medium delicata squash (about 12 oz.), halved, seeds removed, cut into (2"-thick) chunks.
1 cup parsley leaves with tender stems (optional) =
Zest of ½ lemon
Method
If needed to trim the skin, cook the squash in a microwave on high for one minute. Trim the skin, cut the squash into 1" or 2" chunks and set aside.
Heat 2 Tbsp. oil in a medium Dutch oven over medium-high. Saute the mushrooms, tossing occasionally, until they are browned and crisp, 6–8 minutes. Season with salt; transfer the mushrooms to a plate. Let the pot cool for 2 minutes.
Set the pot over medium heat and pour in the remaining 3 Tbsp. oil. Cook the onion and shallots, stirring occasionally, until softened and starting to brown, 6–8 minutes.
Add the sliced garlic and butter; cook, stirring often, until the garlic is softened and starting to brown, about 2 minutes.
Add the wine; simmer, stirring once, until reduced by half, about 5 minutes.
Add the farro, miso, and 6 cups water. Bring to a boil, stirring to dissolve the miso. Reduce the heat and simmer, uncovered, stirring once or twice, until the farro is halfway cooked, about 20 minutes.
Taste the broth and season with salt. Add the squash pieces (submerge the best you can. Cover, and cook until tender, about 30 minutes.
Add the reserved mushrooms; cook just until heated through, about 2 minutes.
Ladle the stew into bowls. Top with parsley, lemon zest, and chopped garlic.