I really liked the idea of this recipe, but it didn't turn out so well for me. I doubled the recipe to take to a potluck and there wasn't enough sauce to cover all the squash. I thought it would be ok if I cooked it covered with foil as someone else suggested, but the squash not completely submerged in the sauce was crunchy even after baking for longer than suggested and sitting covered with foil for 40 min before serving. Also, I've never made anything seasoned with ground mace. It is a really strong flavor. If you've had it before and liked it, you could make this recipe work for you. Most of the people at the potluck didn't care for it. If I made this again I would probably use cinnamon in place of the mace and triple the amount of sauce to ensure all the squash cooks properly.
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