Squash au Vin
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 ½ lemon
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