![]() Can't wait to eat this as leftovers.įollowed the recipe first time, rave reviews from dinner mates. We also used shallots instead of scallions (we didn't have any) and it gave the whole thing a great crunch. Everything came together absolutely perfectly. Definitely go with the kabocha squash, it makes a huge difference. We would absolutely make this again, it was incredible. We couldn't stop "mmmmmm"ing the entire damn time. We made this on a Monday night, yes-we refuse to settle for ramen, and yes, we are crazy busy students. So we're college students (please do not undermine our highly*** developed sense of taste), and this recipe BLEW OUR MINDS. Instead of doing it all fancy and reroasting it in the skins I just slapped down parchment paper and cooked it on that. ![]() It was so good! I didn’t even use the right type of squash (I used butternut) and it was still amazing! I was a bit weary of the sauce but just like everything else it was delicious. ![]() This is it, this is how I’m cooking squash from now on. I also accidentally added lemon juice to the squash instead of the dressing and I actually think that gave it a great flavor. Given my pantry situation I substituted shallots for scallions and sunflower seeds for pumpkin with no issue. I roasted the squash two days beforehand and would recommend that if you’re planning to make this on a weeknight. Such a great hearty meal since my husband is vegetarian. The flavors were amazing, there was great texture from the barley and seeds, and overall it was easy if a bit time consuming (and requiring a lot of bowls/pots/pans). I'd use a 1:1 ratio of acid to fat/oil next time. I found the dressing for the grain (I used farro) to be a bit too acidic-and I like vinaigrettes on the tart side. This was a delicious recipe! While I think it would probably have been even more delicious with all of the butter, I only used about 1/4 of what was called for. I'm definitely making this for a work potluck on Tuesday, it's so tasty and colorful! Nutty and bright, soft and creamy, chewy and crunchy: it's a VERY well-balanced dish. I also left out the vinegar from the dressing (I liked it with just lemon). I didn't have barley or farro on hand, so I used a Japanese multigrain rice mix and some black rice. I used half a stick of butter and left out the cheese and lemon zest from the squash (and added a bit of sugar until it tasted right). I had a medium-sized red kuri squash, and was pretty sure it weighed less than the recipe, so I used (roughly) the proportions from the recipe. This recipe is so good! Some caveats: I didn't have parmesan or raisins, so I substituted pecorino romano and dried tart cherries. Once I had all the ingredients ready to go this was super easy to put together, but it is somewhat involved to get everything to that point-definitely a weekend recipe. Golden raisins were also sold out at my local grocery and so I subbed chopped up dates. ![]() I used a kabocha squash and all three recommended grains (totally worth it for the beauty and varied texture). Used vegan butter, maple syrup instead of honey, and I made vegan parmesan, but you could probably just use nutritional yeast to get the umami flavor since it's getting rolled up into the squash anyway. I made it for a party and changed it to be vegan. I've never made anything this good before. This recipe is superb! The balance of flavors and textures is unbelievable. I was skeptical of the flavor combos but this was GOOD! I made it with sweet potatoes instead of squash and served it with crispy mushrooms and a jammy egg. I held the raisins until I tried it all together because I was concerned about all the sweetness-but thanks to the honey and sweetly roasted squash, I was glad I left them out! I'm obviously missing the sweet tooth needed to appreciate this dish : ( It took half the day to make and ended with a sweet, mushy, strange concoction. Oh no, here comes the wet blanket amongst all the rave reviews.I was excited to try this recipe, but it was a real bummer.
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