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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