Twice-roasted squash with parmesan butter and grains recipe

Ingredients for Twice-roasted squash with parmesan butter and grains

• 1.4–1.8 kg kabocha, buttercup, or kuri squash

• 85 g Parmesan, coarsely grated, plus more shaved for serving

• 113 g unsalted butter, room temperature

• 2.5 ml finely grated lemon zest

• kosher salt, freshly ground pepper

• 45 ml fresh lemon juice

• 45 ml unseasoned rice vinegar

• 45 ml extra-virgin olive oil

• 15 ml honey

• 2 spring onions, thinly sliced

• 225 g cooked whole grains (such as barley, farro, and/or black or red quinoa)

• 45 g unsalted, roasted pumpkin seeds (pepitas)

• 45 g golden raisins

• shaved Parmesan (for serving)

How to make Twice-roasted squash with parmesan butter and grains

1. Place a rack in the middle of the oven and preheat to 150°C (fan oven) or 160°C (conventional).

2. Prick the squash all over with the point of a sharp knife and arrange it on a baking tray lined with foil.

3. Roast the squash for about 3 hours, or until very tender, ensuring a knife slides easily through the flesh.

4. Tear or cut the squash in half and leave to cool until manageable.

5. Remove and discard the seeds from the squash. Scoop the flesh into a medium bowl. Tear the skin into six large pieces (approximately 10 cm x 10 cm) and set aside on the same baking tray to refill later, discarding any excess skin.

6. Add the grated Parmesan, butter, and lemon zest to the bowl with the squash flesh. Mash together to combine and season with salt and pepper.

7. Carefully move the rack to the upper third of the oven and increase the temperature to 230°C (fan oven) or 240°C (conventional).

8. Divide the mashed squash mixture among the reserved pieces of skin and roast for 10–12 minutes, or until the top of the flesh is beginning to brown.

9. While the squash is roasting, whisk together the lemon juice, vinegar, oil, and honey in a large bowl.

10. Add the scallions, grains, pumpkin seeds, and raisins to the dressing and toss to coat.

11. Arrange the roasted squash on a platter and spoon the grain mixture and dressing over the top. Finish by topping with shaved Parmesan.

12. The whole squash can be roasted up to 4 days in advance. Keep it intact and chill in the refrigerator until needed.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.