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
Tasting notes: This dish is a perfect contrast to the Riesling but shows how well the flavors complement each other.
Serena's tips: We really like using kabocha and butternut squash for this. Be sure to have your grain cooked before starting, all three grains mentioned in the recipe work well.
Recipe:
- Website link
- Website address: https://www.bonappetit.com/recipe/twice-roasted-squash-with-parmesan-butter-and-grains
Recipe and photo courtesy of: www.epicurious.com.
