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Place a rack in middle of oven; preheat to 300°F. Prick squash all over with the point of a sharp paring knife and arrange on a foil-lined rimmed baking sheet. Roast until very tender (knife should slide easily through the flesh), about 3 hours. Tear or cut squash in half and let sit until cool enough to handle. Remove seeds from squash; discard. Scoop flesh into a medium bowl. Tear skin into 6 large (about 4x4") pieces and set aside on same baking sheet to be refilled later; discard any excess skin. Add grated Parmesan, butter, and lemon zest to bowl with flesh and mash together to combine; season with salt and pepper. Carefully move rack to upper third of oven and increase oven temperature to 450°F. Divide mashed squash mixture among reserved pieces of skin and roast until top of flesh is beginning to brown, 10-12 minutes. While the squash is roasting, whisk lemon juice, vinegar, oil, and honey in a large bowl. Add scallions, grains, pumpkin seeds, and raisins to dressing and toss to coat. Arrange squash on a platter and spoon grain mixture and dressing over. Top with shaved Parmesan. Whole squash can be roasted 4 days ahead. Keep intact and chill.
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Roll fresh oat flakes — porridge, granola, muesli from whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry
Electric butter churn — artisan butter from cream in minutes
Manual grain huller — process home-grown rice, oats, barley
Test grain moisture for optimal bread flour hydration