![]() ![]() 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. Store tightly covered in the refrigerator and reheat in the microwave.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. Roasted veggies are always best right after roasting, but you can make this up to 48 hours in advance. ![]() Bake everything for another minute or so to give the bacon a chance to heat up, and then serve and enjoy!! Roast squash: Roast the squash until it is fork-tender and then crumble the bacon and add it back to the pan. Toss butternut squash in bacon grease: Add your cubed squash to the pan and toss it with the grease until it is well coated with the drippings. Cook bacon: Cook bacon on a baking sheet in your oven until it reaches your preferred level of crispiness and then transfer it to a plate.Ģ. Regular, thick-cut, and even bacon ends will all be delicious.ġ. Go check out my post How to Cut Butternut Squash for a full tutorial.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |