The only changes I made were the addition of a can of cannelloni beans and chicken stock instead of vegetable. I don't quit understand what all the raves were about. To me this tasted ok, but seemed like it was missing something, but certainly not sweet potatoes! My sweet potatoes were large and there were way too many for my liking. Also it was a little heavy in the Italian seasoning department. I have lots left over and hopefully the flavors will meld a little and it will taste better as leftovers. I don't think I'll make this one again.

Reviewed On: Nov. 28, 2009

This was way too sweet for me, even though I cut the sugar down to 1 cup and used raw sugar instead of white. I also increased the cinnamon to 1 tsp and added 1/2 tsp ginger and 1/4 tsp ground cloves, following the suggestion of other reviewers. This recipe would have been way too sweet and bland for my taste if I had followed the recipe exactly. I baked the "pies" in 6 individual ramekins for about 50 minutes using the water bath, which came out great and would be nice for company. When I make pumpkin pie, I usually use the Libby pumpkin pie recipe from the label on the can. This came out much sweeter and heavier. This was ok, but I definitely prefer the Libby filling and will try it next time without the crust.

Reviewed On: Nov. 22, 2009

My husband was skeptical, but he enjoyed it and ate two bowls! I don't know my squashes and bought acorn squash instead of butternut. One lb was half an acorn squash. I chopped it a little smaller than 1 inch and am glad I did as the squash didn't cook down as much as I expected. Forgot to buy hominy. I've never used it & the chili was great without, so think I'll skip it in the future. The only other changes were a third clove of garlic and a tsp of salt instead of garlic salt. Also, I used a can of tomato paste instead of sauce, drained the beans, and upped the chicken broth to 1 cup. Be sure to add the whole Tbsp of cumin and cook at least a half hour for the flavors to meld and the squash to cook completely. The squash and seasonings meld to make a slightly sweet, savory flavor. Excellent and healthy. I'll make this again!

Reviewed On: Nov. 3, 2009