Recipe found on

Makes 4–6 servings



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



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

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


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


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