Loaded Honeynut Squash with Wild Mushroom Gravy
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• 5 Honeynut squash seeds, reserved
• Olive oil, as needed
• Kosher salt, to taste
• Freshly ground black pepper, as needed
• 2 lbs Wild mushrooms, sliced
• 1 Shallot, minced
• 2 cloves Garlic, minced
• 1 Tbsp Butter
• 1 quart Knorr® Professional Brown Gravy 6.83 ounces pack of 6 , prepared
• 2 Tbsp Maille Old Style Mustard Jar
• 2 1/2 cups Farro, cooked
• 2 cups Gruyere cheese, shredded
• 1/2 cup Chives, fine sliced
• Wild Mushroom Gravy, prepared
• Roasted squash seeds, to taste
Directions
PREPARE THE HONEYNUT SQUASHES
- Cut the honeynut squashes in half, lengthwise. Season with olive oil, salt and pepper.
- Roast, cut side down, in a 400°F 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 MUSHROOM GRAVY
- Meanwhile, sauté the wild mushrooms, large shallot and garlic cloves in 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 1/4 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 1/2cup of the Wild Mushroom Gravy.
- Garnish with chives and roasted squash seeds.
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