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Recipes
March 2018

Twice-Roasted Squash With Parmesan Butter and Grains

By Chris Morocco

4.3

(11)

This image may contain Dish Food Meal Plant and Vegetable
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.

Recipe information

  • Yield

    4–6 servings

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)

Need to make a substitution?

Preparation

  1. Squash

    Step 1

    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.

    Image may contain Animal Seafood Food Sea Life Lobster Plant Dish Meal Confectionery and Sweets
    Marcus Nilsson

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

    Step 3

    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.

    Step 4

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

  2. Dressing and Assembly

    Step 5

    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.

    Step 6

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

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