with DAOU Reserve Seventeen Forty
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
1 pomegranate seeded or
4 oz pomegranate seeds
1/2 cup salted and toasted pistachios, chopped
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.
PAIR WITH YOUR FAVORITE DAOU
The DAOU Reserve Seventeen Forty has enchanting aromas of violets, blueberry, dried sage and bay leaf reveal underlying earthen notes of truffle, wood smoke and charcuterie.
Your favorite reds, including the DAOU Seventeen Forty & the DAOU Eye of the Falcon. Set includes custom DAOU ceramic napkin rings, a bottle stopper, and a wine pourer.
The 2021 DAOU Reserve Seventeen Forty is a Cabernet Franc-driven wine with a harmonious complement of Merlot.
One is good, two is nice, but three is perfect. This holiday, have enough Seventeen Forty to go around. Set includes a DAOU cap to keep you in style.
Discover the next food & DAOU pairing for your holiday season