Squash au Vin

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This aromatic squash au vin is a sophisticated vegetarian take on the classic French bistro stew. By swapping traditional meat for hearty wedges of kabocha and delicata squash, this dish achieves a wonderful depth of flavour and a velvety texture. The addition of umami-rich miso and a crisp dry white wine creates a savoury, complex broth that perfectly complements the natural sweetness of the roasted winter vegetables and earthy chestnut mushrooms.

Prepared in a single large casserole dish, this wholesome recipe is an excellent choice for a weekend dinner or a comforting midweek meal. The inclusion of ancient grains like farro or pearled barley adds a satisfying chew and nutritional boost, making it a complete, heart-healthy dish. Serve it in deep bowls with a bright garnish of lemon zest and parsley to cut through the richness of the wine-infused sauce.

Ingredients for Squash au Vin

80ml extra-virgin olive oil, divided
110g crimini mushrooms, quartered
Koshersalt
1 stor lök, tunt skivad
4 large shallots, halved through root ends, peeled
6 garlic cloves, 5 thinly sliced, 1 finely chopped
3 matskedar osaltat smör
300ml dry white wine
180ml whole farro, barley, or freekeh
45ml red or white miso
1 small kabocha squash (about 1.4kg .), halved, seeds removed, cut into (2"-thick) wedges
1 medium delicata squash (about 350g ), halved, seeds removed, cut into (2"-thick) wedges
1 kopp persiljeblad med mjuka stjälkar
Zest of 1/2 lemon

How to make Squash au Vin

Heat 2 tablespoons oil in a medium Dutch oven over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6–8 minutes. Season with salt; transfer to a plate. Let pot cool 2 minutes.

Set pot over medium heat and pour in remaining 3 tablespoons oil. Cook onion and shallots, stirring occasionally, until softened and starting to brown, 6–8 minutes. Add sliced garlic and butter; cook, stirring often, until garlic is softened and starting to brown, about 2 minutes. Add wine; simmer, stirring once, until reduced by half, about 5 minutes. Add farro, miso, and 1450ml water. Bring to a boil, stirring to dissolve miso. Reduce heat and simmer, uncovered, stirring once or twice, until farro is halfway cooked, about 20 minutes.

Taste broth and season with salt. Add squash (submerge the best you can), cover, and cook until tender, about 30 minutes. Add mushrooms; cook just until heated through, about 2 minutes.

Ladle stew into bowls; top with parsley, lemon zest, and chopped garlic.

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