I haven't made this particular recipe but I have been making one similiar to it. I read the reviews and a lot said it was too oniony and not enough pecan. I actually use more onion and spinach but instead of chopping the onion and only cooking til tender, I caramelize the sliced onions first with butter or olive oil and a pinch of sugar. Then add the spinach, omit the water, then add pecans. The sweetness of the caramelized onions works really well with the nutty flavor of pecan and the spinach absorbs both flavors. My 2 yr old and 4 yr old love to eat their spinach this way!

Reviewed On: Jan. 26, 2009

Outstanding! The blend of flavors from each ingredient went together perfect. Very nice to have a new way to make this squash besides brown-sugar, butter, and cinnamon. It's a keeper in our house and would be a great dish for winter or summer. Thank you!

Reviewed On: Oct. 6, 2008

I've been making this for years However I add 1/2 cup of beef broth for a little extra flavor! I noticed several comments on this and other venison recipes about the "gamey" taste. I was always taught to soak the meat in milk for 10-20 minutes, then drain in a strainer over the sink before cooking! I have cooked deer meat without doing this before and I can taste a big difference! This goes for any fresh game. Hope that helps.

Reviewed On: Nov. 24, 2007