Twice-Roasted Squash with Parmesan Butter and Grains
A comforting dish featuring tender roasted squash mashed with Parmesan and butter, then twice-roasted until golden brown. Served over a hearty grain salad with pepitas, raisins, and a bright citrus dressing.
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.
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.
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.
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.
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.
Arrange squash on a platter and spoon grain mixture and dressing over. Top with shaved Parmesan.
5 min
- 6.
Whole squash can be roasted 4 days ahead. Keep intact and chill.
