To prepare squash, peel and cube and boil for 15-20 min., then mash. 1 large squash will have at least a 2-3 cup yield. You can also cut the squash in half (remove seeds but don't peel) and bake it at 350 for 45 min. I think peeling and cubing is easier though. I like the Butternut Squash Supreme which I found on this site too. It's essentially the same but this one uses brown sugar and cinnamon and the other doesn't.

Reviewed On: Nov. 13, 2009

Didn't have cream of celery so i used Cream of Mushroom with Garlic instead. I would imagine regular cream of mushroom would work too. I added probably 1/2 cup milk to thin it out. Would defintely make again.

Reviewed On: Nov. 3, 2009

The great thing about this recipe is it can be adapted for any holiday or any celebration that calls for some sweets. I will try it again and use nuts and chocolate wafers. Will definitely use again. Makes a lot too. I used a very shallow baking tray and put in the fridge to harden before breaking up. After spraying the tray, wipe with a paper towel to distribute and not have a buildup.

Reviewed On: Oct. 25, 2009