Twice-Baked Squash with Parmesan Butter & Grains
Talk about substantial! Squash, cheese and a hearty grain, complemented by raisins and seeds, with a pleasant dressing to bind all the ingredients together. Simplified from a recipe on Epicurious, don't hesitate to adjust the quantities according to the size of squash you choose and according to your taste. Note: To make it easier to cut the squash in half, put it in the microwave for 1 minute on High. the shell will soften slightly without cooking the squash.
Other squash options: Squash with Nutmeg, Spinach and Cheese, Squash au Vin, Brown Butter Butternut Squash Pasta
Time: 50 minutes
Serves: 4
Ingredients
1 squash of your choice
At least 3 oz. Parmesan, 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 tablespoons fresh lemon juice
3 tablespoons unseasoned rice vinegar
3 tablespoons extra-virgin olive oil
1 - 2 tablespoons honey
1/2 small onion, chopped finely OR 1 shallot chopped finely OR 2 scallions, thinly sliced
1 1/2 cups cooked whole grains (such as barley, farro, and/or black or red quinoa)
1/3 cup unsalted, roasted pumpkin seeds (pepitas), toasted sunflower seeds or chopped, toasted nuts
3 tablespoons raisins
Shaved Parmesan (for serving)
Method
Cook the grain you are using according to package directions.
Place a rack in middle of oven; preheat to 375°F. Cut the squash in half (see Note above). Remove the seeds from the squash and discard.
Baste each half of the squash with melted butter or olive oil. Turn each piece, cut side down on a baking pan and bake, about 30 minutes, until the flesh is tender, until a knife is easily inserted.
Scoop the flesh of the squash into a medium bowl, keeping the skin intact. Add the grated Parmesan cheese, the butter, and the lemon zest to the bowl with flesh and mash them together to combine. Season with salt and pepper.
If desired, saute the onions/shallots/scallions in olive oil until softened OR use them fresh, according to your taste.
Increase the oven temperature to 450°F. Divide the mashed squash mixture among the shells.
Whisk the lemon juice, vinegar, oil, and honey in a large bowl. Add the onions, grains, seeds, and raisins to the dressing and toss to coat.
Arrange the squash shells on a platter and spoon the grain mixture into the shells. Top with shaved Parmesan. Bake for 10-15 minutes, until heated through and the Parmesan is toasty brown.
Serve with a salad, if desired.
Tip: The squash can be roasted a day or two ahead. Keep it wrapped and chilled in the fridge.
Talk about substantial! Squash, cheese and a hearty grain, complemented by raisins and seeds, with a pleasant dressing to bind all the ingredients together. Simplified from a recipe on Epicurious, don't hesitate to adjust the quantities according to the size of squash you choose and according to your taste. Note: To make it easier to cut the squash in half, put it in the microwave for 1 minute on High. the shell will soften slightly without cooking the squash.
Other squash options: Squash with Nutmeg, Spinach and Cheese, Squash au Vin, Brown Butter Butternut Squash Pasta
Time: 50 minutes
Serves: 4
Ingredients
1 squash of your choice
At least 3 oz. Parmesan, 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 tablespoons fresh lemon juice
3 tablespoons unseasoned rice vinegar
3 tablespoons extra-virgin olive oil
1 - 2 tablespoons honey
1/2 small onion, chopped finely OR 1 shallot chopped finely OR 2 scallions, thinly sliced
1 1/2 cups cooked whole grains (such as barley, farro, and/or black or red quinoa)
1/3 cup unsalted, roasted pumpkin seeds (pepitas), toasted sunflower seeds or chopped, toasted nuts
3 tablespoons raisins
Shaved Parmesan (for serving)
Method
Cook the grain you are using according to package directions.
Place a rack in middle of oven; preheat to 375°F. Cut the squash in half (see Note above). Remove the seeds from the squash and discard.
Baste each half of the squash with melted butter or olive oil. Turn each piece, cut side down on a baking pan and bake, about 30 minutes, until the flesh is tender, until a knife is easily inserted.
Scoop the flesh of the squash into a medium bowl, keeping the skin intact. Add the grated Parmesan cheese, the butter, and the lemon zest to the bowl with flesh and mash them together to combine. Season with salt and pepper.
If desired, saute the onions/shallots/scallions in olive oil until softened OR use them fresh, according to your taste.
Increase the oven temperature to 450°F. Divide the mashed squash mixture among the shells.
Whisk the lemon juice, vinegar, oil, and honey in a large bowl. Add the onions, grains, seeds, and raisins to the dressing and toss to coat.
Arrange the squash shells on a platter and spoon the grain mixture into the shells. Top with shaved Parmesan. Bake for 10-15 minutes, until heated through and the Parmesan is toasty brown.
Serve with a salad, if desired.
Tip: The squash can be roasted a day or two ahead. Keep it wrapped and chilled in the fridge.