![]() Further, even though the squash tasted good, the length of time to prepare this recipe deters me from even making that part again. The sweet/sour of the grains didn't mesh well with the simplicity and deliciousness of the squash. Not only did this recipe take a long time to make, having to roast the squash twice, the results were disappointing. The lemon-squash-farro combo was zingy and chewy, and it was much easier than the original recipe. Then I cooked it at 400-450☏ until it browned some on top. ![]() Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. I mashed and seasoned the squash per Step 2 and spread it over the top, giving it some texture to encourage browning, and topped with some more Parmesan. Drizzle the olive oil over the squash, and sprinkle with the salt. In a small saucepan over medium heat, combine the butter, brown sugar, sage, granulated onion, maple syrup, salt, and pepper and cook until melted. Scoop out and discard the seeds and strings. With a large knife, carefully cut each squash in half lengthwise. I dressed the farro per Step 4 and spread it over the bottom of a 9X13 baking dish, then spread the toasted pepitas over it. Prepare the grill for indirect cooking over medium heat (350° to 450☏). I cooked/steamed the squash (cut in half, seeds and strings scooped out) in an Instant Pot for 15 minutes and cooked ⅔ C farro in 2 C water. I made this as a squash-farro casserole, and it came out well. Whole squash can be roasted 4 days ahead. Step 5Īrrange squash on a platter and spoon grain mixture and dressing over. Add scallions, grains, pumpkin seeds, and raisins to dressing and toss to coat. While the squash is roasting, whisk lemon juice, vinegar, oil, and honey in a large bowl. Divide mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10–12 minutes. Step 3Ĭarefully move rack to upper third of oven and increase oven temperature to 450☏. Add grated Parmesan, butter, and lemon zest to bowl with flesh and mash together to combine season with salt and pepper. Tear skin into 6 large (about 4x4") pieces and set aside on same baking sheet to be refilled later discard any excess skin. Tear or cut squash in half and let sit until cool enough to handle. Roast until very tender (knife should slide easily through the flesh), about 3 hours. Prick squash all over with the point of a sharp paring knife and arrange on a foil-lined rimmed baking sheet. These store in the fridge for up to 3 days and can be reheated in the microwave.Place a rack in middle of oven preheat to 300☏.
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