Something very special happens when you give winter squash the coq au vin treatment.
1 large onion, thinly sliced6 garlic cloves, 5 thinly sliced, 1 finely chopped3 Tbsp. red or white miso1 medium delicata squash , halved, seeds removed, cut into 2"-thick wedgesHeat 2 Tbsp. 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 Tbsp. 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 6 cups water. Bring to a boil, stirring to dissolve miso.
Taste broth and season with salt. Add squash , cover, and cook until tender, about 30 minutes. Add mushrooms; cook just until heated through, about 2 minutes.
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