Wow, really easy and really tasty! I put some shredded cheddar cheese on top about 30 minutes into the cooking time, as well. I served it with some greek yogurt instead of sour cream and it was amazing.

Reviewed On: Nov. 25, 2009

My girlfriend makes this recipe often. She makes the dough in the breadmaker and bakes it in the oven. Mmmmm...

Reviewed On: Nov. 23, 2009

Awesome recipe, the squash tastes amazing with the coconut milk. Took some of the other reviewers advice and used two cups of chicken stock instead of 2 cups of water (of course, it wasn't vegan). Also, I didn't have fenugreek so used fennel seed and it was delicious! I should have used more. I want to try fresh fennel next time, too. Also, I added the cilantro in at the very end instead of cooking it the whole 30 minutes. Gives it a nice fresh flavor.

Reviewed On: Nov. 23, 2009