Name: Squash au Vin
Yield: 4–6 servings
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 1⁄2 lemon

Photo by David Malosh, food styling by Rebecca Jurkevich, prop styling by Cindy Diprima

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.

Recipe notes