Twice-Roasted Squash with Parmesan, Butter and Grains

Twice-Roasted Squash with Parmesan, Butter and Grains
Recipe Date:
September 1, 2018
Serving Size:
Cook Time:
Imperial (US)
  • 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

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.


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