Lots of our favorite pantry-adjacent staples in here, like parm and squash.
This recipe is superb! The balance of flavors and textures is unbelievable. I've never made anything this good before. I made it for a party and changed it to be vegan. 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 used a kabocha squash and all three recommended grains .
The flavors were amazing, there was great texture from the barley and seeds, and overall it was easy if a bit time consuming . Such a great hearty meal since my husband is vegetarian. I roasted the squash two days beforehand and would recommend that if you’re planning to make this on a weeknight. Given my pantry situation I substituted shallots for scallions and sunflower seeds for pumpkin with no issue.
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