very good, but I thought the lemon flavor was too much; I like lemon flavor a lot in most things, but here I think it distracts from the pumpkin and cream cheese flavors; if I make it again, I will either leave out lemon extract completely or add just a drop or two

Reviewed On: Nov. 24, 2007

I added other root vegetables (parsnips, carrots, celery root, beets, turnips), several whole cloves of garlic, and left fresh herbs on the stems and placed under vegetables while roasting. I think 475 degree oven is too high -- I reduced to 400. I made a day ahead of time and reheated because I knew I would be pressed for time and oven space on Thanksgiving day -- reheated nicely (in 350 degree oven), but if you prepare ahead of time, cut cooking time somewhat, so that when you reheat they don't get too mushy.

Reviewed On: Nov. 24, 2007

This is fabulous. I followed recipe as is; made a day ahead, and as per recipe, did not add the cooked bacon and chives until I was reheating right before serving. Definately use frozen vegies -- better flavor and texture. I highly recommend this for Thanksgiving buffet; easy, very nice colors, and very tasty -- and I think even picky eaters would be surprised if they give it a try.

Reviewed On: Nov. 24, 2007