Loaded Honeynut Squash with Wild Mushroom Gravy
Ingredients
  • 5 each Honeynut squashseeds reserved
  • olive oilas needed
  • kosher saltto taste
  • Freshly ground black pepperas needed
  • 2 lbs Wild mushroomssliced
  • 1 eacheach Shallotminced
  • 2 cloves Garlic cloveminced
  • 1 Tbsp butter
  • 1quart Knorr® Professional Brown Gravy 6.83 ouncespack of 6 , prepared
  • 2 Tbsp Maille Old Style Mustard Jar 8.16 lbsPack of 4
  • 2.50 cups Farrocooked
  • 2 cups Gruyere cheeseshredded
  • 0.25 cup Chivesfine sliced
  • Wild Mushroom Gravyprepared
  • Roasted squash seedsto taste
  • Wild Mushroom Gravyprepared
  • Roasted squash seedsto taste
Instructions
Prepare the Honeynut Squashes
  1. Cut the honeynut squashes in half, lengthwise. Season with olive oil, salt and pepper.
  2. Roast, cut side down, in a 400F oven until the squash skins are golden brown and squash is fork tender, about 25 minutes.
  3. 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
  1. 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
  1. 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.
  2. To serve, top each squash half with ½ cup of the wild mushroom gravy. Garnish with chives and roasted squash seeds.