Ingredients

1 kabocha or acorn squash, scrubbed and dried

1 cup farro

4 cups water

1 small onion, diced

4 large button mushrooms, sliced

1 bunch of spinach, washed, cleaned, and dried

1/2 cup grated Parmigiano Reggiano cheese

1 tablespoon sea salt

1 tablespoon extra virgin

olive oil

1 pomegranate seeded or

4 oz pomegranate seeds

1/2 cup salted and toasted pistachios, chopped

Directions

Heat oven to 350°F. Place kabocha squash on parchment paper covered baking sheet. Lightly rub with olive oil and place in oven until tender. Remove from the oven to let cool until able handle. Cut the top off. Remove the seeds and strands. (While we will not use the seeds and strands in this dish, you can toss them with olive oil and salt and then toast in the oven to make a tasty snack.)

In a small sauce pot, place the farro, olive oil, mushrooms and cook until farro is slightly toasted, and the onion and mushroom are slightly caramelized. Add water. Cook until farro is tender. Add the spinach and cheese and stir until mixed well. Place inside squash, sprinkle pomegranate seeds and pistachios on top, and serve. Enjoy with DAOU Reserve Seventeen Forty.