This recipe is excellent and has beautiful flavor. My only word of caution is to half the lentils unless you want to have to keep adding liquid and thus, spices to compensate. Like other reviewers, I substituted sweet potato for the butternut squash since I already had it on hand, and substituted one cup of vegetable stock for one of the cups of water for some extra flavor. Delicious!

Reviewed On: Dec. 20, 2009

I am a vegan so I customized this recipe and it worked beautifully! I used Earth Balance Spread instead of butter. And rice milk instead of regular milk. The frosting came out light and not too sweet and was a huge hit with the many family members who tried it. I also like that if you want BOTH vanilla and chocolate frosting you can first make the vanilla, use some of that and then add the cocoa accordingly. Thus, I was able to have cupcakes with chocolate AND vanilla frosting.

Reviewed On: Oct. 6, 2009