TWICE-ROASTED SQUASH WITH PARMESAN BUTTER AND GRAINS

Twice-Roasted Squash with Parmesan Butter and Grains image

Provided by Chris Morocco

Yield 4-6 servings

Number Of Ingredients 14

1 (3-4-lb.) kabocha, buttercup, or kuri squash
3 oz. Parmesan, coarsely grated, plus more shaved for serving
1/2 cup (1 stick) unsalted butter, room temperature
1/2 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
11/2 cups cooked whole grains (such as barley, farro, and/or black or red quinoa)
1/3 cup unsalted, roasted pumpkin seeds (pepitas)
3 Tbsp. golden raisins
Shaved Parmesan (for serving)

Steps:

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.
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.
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.
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.
Arrange squash on a platter and spoon grain mixture and dressing over. Top with shaved Parmesan.
Do Ahead
Whole squash can be roasted 4 days ahead. Keep intact and chill.