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Twice-Roasted Squash with Parmesan, Butter and Grains

Recipe Date:
September 1, 2018
Serving Size:
4
Cook Time:
03:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 3-4 lb kabocha, buttercup, or kuri squash
  • 3 ozs Coarsely grated parmesan, plus more shaved for serving
  • 1/2 cup unsalted butter, room temperature
  • 1/2 tsp finely grated lemon zest
  • Kosher salt and fresh ground pepper
  • 3 tbsps fresh lemon juice
  • 3 tbsps extra-virgin olive oil
  • 1 tbsp honey
  • 2 Scallions, thinly sliced
  • 1 1/2 cups Cooked whole grains (barley, farro, or quinoa)
  • 1/3 cup Unsalted, roasted pumpkin seeds (pepitas)
  • 3 tbsps golden raisins
  • Shaved parmesan
Directions

Pairing Notes: This dish is a perfect contrast to the Rieslign but shows how well the flavors complement each other.

Chef's Tip: We really like using kabocha and butternut squash for this. Be sure to have your grain cooked before starting, all three grains mentioned int he recipe work well.

Recipe Link

Recipe and photo courtesy of: www.epicurious.com