This is such a yummy recipe! I made it as is the first time and loved it, but thought I'd change it up a little the next time to see if my kids would love it more. I didn't want to buy 5 pounds of Yukon Gold potatoes so I used some red, some white, and some sweet potatoes. I also tried it with spinach instead of kale. It was even yummier the second time I made it with those changes. Having the sweet potatoes with the acorn squash made such a sweet taste to it- great! And I love that it's so healthy too. My kids did like it better with the changes. I'm heading to the pumpkin patch right now and will probably pick up some more acorn squash to use in it the next time I make it!

Reviewed On: Oct. 18, 2008

This was such a hit with my family! I had to substitute some things due to food allergies (used olive oil instead of butter, rice flour, sunflower seeds instead of walnuts). I also used 2 eggs and it made it just like a cake. I'm planning on making it for my son's birthday cake (since he's the one with all the food allergies). I've made it 3 times in the last 3 weeks and for different people- everyone raves about it and it's pretty healthy too!

Reviewed On: Jan. 4, 2006