Twice Roasted Squash with Parmesan Butter and Grains
Credit to Bon Appetit
INGREDIENTS
Squash
1 3–4-lb. kabocha, buttercup, or kuri squash
3 oz. Parmesan, coarsely grated
½ cup (1 stick) unsalted butter, room temperature
½ tsp. finely grated lemon zest
Kosher salt, freshly ground pepper
Dressing and Assembly
3 Tbsp. fresh lemon juice
3 Tbsp. unseasoned rice vinegar
3 Tbsp. extra-virgin olive oil
1 Tbsp. honey
2 scallions, thinly sliced
1½ cups cooked whole grains (such as barley, farro, and/or black or red quinoa)
⅓ cup unsalted, roasted pumpkin seeds (pepitas)
3 Tbsp. golden raisins
Shaved Parmesan (for serving)
Squash
Place a rack in middle of oven; preheat to 300°. Prick squash all over with the point of a sharp paring knife and arrange on a foil-lined rimmed baking sheet. Roast until very tender (knife should slide easily through the flesh), about 3 hours. (For quicker cooking, roast at 425° for 1 hour.) Tear or cut squash in half and let sit until cool enough to handle.
Remove seeds from squash; discard. Scoop flesh into a medium bowl. Tear skin into 6 large (about 4x4") pieces and set aside on same baking sheet to be refilled later; discard any excess skin. Add Parmesan, butter, and lemon zest to bowl with flesh and mash together to combine; season with salt and pepper.
Carefully move rack to upper third of oven and increase oven temperature to 450°. Divide mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10–12 minutes.
Do Ahead: Whole squash can be roasted 4 days ahead. Keep intact and chill.
Dressing and Assembly
While squash is roasting, whisk lemon juice, vinegar, oil, and honey in a large bowl. Add scallions, grains, pumpkin seeds, and raisins to dressing and toss to coat.
Arrange squash on a platter and spoon grain mixture and dressing over. Top with shaved Parmesan.
