this had mix reviews from our dining room table from a one star to a four star so i will give it a three star but i personally wouldn't take the time to make it again. my husband thought it had tuna in it the pecans fooled him... LOL... so this is a recipe i could take it or leave it so i think i will leave it

Reviewed On: Aug. 30, 2009

i skipped the salting the squash and didn't add any water to the sauce... make sure the slices are THIN(it is great for the larger squash you don't know what to use for) i replaced the 1 cup tomato paste with 2 small cans tomato paste and the 1 16 ounce tomato sauce (i used fresh tomatoes) i just added fresh ones and quartered them and removed the skins off and put them in the pan they cooked down wonderfully. i did put a put as a base in my pan just to cover the bottom very lightly with minute rice and i accidentally sat my oven at 375 for 45 then 350 for 15 with the foil off and the sauce was perfect! i did use a 12 x 14 pan and just didn't fill it right to the edges that way it was very easy to dish up too. I also in place of the frozen spinach used about two handfuls of fresh spinach and it was PERFECT and not too rich and you couldn't tell there was spinach in there! i also added just a tsp of Italian herb season and next time i would increase that a little and drop the table of chopped fresh oregano and save the cost of that as it is very expensive... the fresh parsley is very nice but you could use dried if you really had to if nothing was available and it meant you couldn't make the dish otherwise. i will be making this again and again!

Reviewed On: Aug. 30, 2009

i made a few changes as i made it... first of all i wouldn't call it a souffle more like a sweet potato casserole and that was fine by me as i had to transport it and rewarm it so it worked wonderfully!!! i did cut the sugar content to just over 1/2 cup on the white sugar. On the topping i used light brown sugar and i am so glad i did as it turned dark enough after cooking and very sweet...to me a little too sweet but i was told i was wrong by the rest of my guests they loved it!! i also can not have flour so i adjusted the top to delete the flour and just added 1/2 tsp of cinnamon and it was wonderful the top almost carmelized and it was great!!! everyone wanted this recipe when i was done and left overs it does make alot but there wasn't much for left overs and it rewarms up great!!! will remake this every year!!!!!!

Reviewed On: Nov. 30, 2008