Name: Twice-Roasted Squash With Parmesan Butter
Yield: 4–6 servings
Ingredients: 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; 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)

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Photo by Marcus Nilsson, Food Styling by Rebecca Jurkevich, Prop Styling by Angharad Bailey

Peeling, seeding, and cutting up hard winter squash is about as much fun as cleaning the stove. But slowly roasting whole, skin-on squash until it’s buttery soft means you can break it open with a spoon. While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. For this twice-roasted squash recipe, stick with the big boys.

Twice-Roasted Squash With Parmesan Butter and Grains

Recipe notes