Twice-Roasted Squash with Parmesan Butter and Grains

Ingredients

• •1 whole kabocha squash
• •3 oz Parmesan
• •½ cup unsalted butter
• •½ tsp lemon zest
• •to taste kosher salt and pepper
• •3 Tbsp lemon juice
• •3 Tbsp rice vinegar
• •3 Tbsp olive oil
• •1 Tbsp honey
• •2 whole scallions
• •5½ cups cooked whole grains
• •⅓ cup pumpkin seeds
• •3 Tbsp golden raisins
• •to taste shaved Parmesan

Cooking Instructions

1. 1.

   Place a rack in middle of oven; preheat to 300°F. 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. Tear or cut squash in half and let sit until cool enough to handle.

   180 min

2. 2.

   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 grated Parmesan, butter, and lemon zest to bowl with flesh and mash together to combine; season with salt and pepper.

   15 min

3. 3.

   Carefully move rack to upper third of oven and increase oven temperature to 450°F. Divide mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10-12 minutes.

   12 min

4. 4.

   While the 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.

   10 min

5. 5.

   Arrange squash on a platter and spoon grain mixture and dressing over. Top with shaved Parmesan.

   5 min

6. 6.

   Whole squash can be roasted 4 days ahead. Keep intact and chill.