Squash au Vin

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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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

80 ml de aceite de oliva virgen extra, dividido
110g crimini mushrooms, quartered
Sal kosher
1 cebolla grande, finamente rebanada
4 large shallots, halved through root ends, peeled
6 garlic cloves, 5 thinly sliced, 1 finely chopped
3 cucharadas de mantequilla sin sal
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 taza de hojas de perejil con tallos tiernos
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.