We love this one. I've made it the last three autumns in the slow cooker and we freeze the leftovers, but it's gone by spring and we talk about it all summer. I do use fresh squash rather than frozen. Oh, and I replace the potatoes with sweet potatoes. Yum!

Reviewed On: Sep. 30, 2009

Thanks for the ideas this recipe gave me! The flavor combinations you provided are terrific. I basically used it as a jumping off point because I didn't have the time to cut/marinate, etc. and needed this to be easy for folks to eat at a pool party. I used kalamata olives instead of black (although that upped the saltiness). I used minced garlic and just left it in. Then I added about 2 TBSP of lemon juice to brighten it up a little. I also blended all of the ingredients but the cheese and then folded it into crumbled cheese. We'll see how everyone likes it!

Reviewed On: Aug. 2, 2009

Tasty, but didn't hold together as other reviewers have mentioned. I cut the milk to 1 cup and increased the cooking time by 15 minutes and it still never gelled for me.

Reviewed On: Jun. 13, 2008