This looked a little scary when done, as the sauce got very dark (I'll admit I eyeballed the quantities, and I used tamarind instead of vinegar). I was afraid that the flavors were going to be too strong and salty. It was really nice though, and had a kind of "meaty" quality to it. The squash was not mushy and falling apart, and the sauce was almost steak sauce-y. Again, that may have been due to the tamarind.

Reviewed On: Aug. 3, 2009

I love this recipe, and have made this for years, and have a couple of modifications. First, you have to cook the sherry off. If you follow the directions and remove from heat after adding the sherry, the alcohol taste is so overpowering that it's virtually inedible. Cooking it for a few minutes longer allows the sherry flavor to shine without the alcohol flavor killing it. Second, I always remove all seeds from the jalapenos and use just one. It's still spicy, but not overpowering. I like this best as a condiment on sandwiches, rather than a relish.

Reviewed On: Jun. 21, 2009

This was really great! I made this for a crowd, and it was for breakfast, so I substituted biscuits (in a can) for the sugar cookie dough. I baked the biscuits for the time indicated on the package and then continued with the recipe. This made it less sweet and more breakfast appropriate. I also eliminated the glaze, since other reviewers said it was good without. I made this at night, and sprinkled the fruit with lemon juice, and it kept well. I will definitely be making this again.

Reviewed On: Jul. 14, 2008