This was a really great recipe, with lots of room to play around. I used one butternut squash and one acorn squash. I also used one yukon gold potato, one red potatoe, and one sweet potato. I did find the shitake mushrooms a bit expensive, so I used half those and half baby bella mushrooms. We had some parsley and onion leftover from the fish we made with the hash, so I threw that in, too. I found that I had to add a lot of water to the veggies while cooking to keep them from sticking, but other than that, the recipe worked just fine. The hash was pretty tasty when we ate it the first night. The second day, I had some leftovers with dinner, and it tasted way better after having been refrigerated. The third day, I threw in a handful of dried cranberries, and it was HEAVENLY. My bottom line suggestion is definitely to double this recipe and, if you can, make it the day before and refrigerate overnight. It really makes the flavors meld wonderfully.

Reviewed On: Oct. 28, 2008

With a few tweaks (following other reviewers' advice) this was a FABULOUS new way to do sweet potatoes. We skinned the potatoes then sliced them into circles (just easier to cut that way). Then I sprayed both sides with olive oil spray. In a zip-loc bag, I mixed brown sugar, paprika, chili powder, cayenne pepper, salt, and black pepper to taste. Then I shook the potatoes in the bag, put them on a foil-lined cookie sheet and baked at 425 for 45 minutes. My boyfriend and I raved about them. Great, great treat.

Reviewed On: Oct. 16, 2008

This was easy and tasty, but pretty bland as is. I don't think it had enough spices in it to really bring out the pumpkin-ness. I would add a lot more garlic, more paprika, white pepper, allspice, and probably whatever else I had laying around. A good base recipe, but be prepared to experiment.

Reviewed On: Oct. 8, 2008