This was fantastic! I made for my family and they demolished almost all of it. The only changes I made were to make in the oven. I had to double the recipe, so the stovetop way didn't work. I prepared the sauce on the stovetop, but the chops were made in the oven. Once they were halfway done, I poured the pineapple juice from the can over them, then the sauce. I let that bake for about 30 minutes, then I put the pineapple pieces in and let it bake for another 15 minutes. It was late, and I was baking on a high 425, so if you have time, you can lower your temp and lengthen your baking time for maximum tenderness (mine was tender though). I will definitely make again.

Reviewed On: Nov. 12, 2009

I wish I could rate this more than 5 stars! My family LOVED it. It was my first time using butternut squash, but won't be my last. I only substituted the margarine with butter and glad I did. I used an 8x8 pan which yielded a much thicker custard. On other suggestions, as well as my 11 year old, I will try some cinnamon and nutmeg next time (which will be really soon).

Reviewed On: Oct. 20, 2009