Reviewed: Oct. 28, 2009

Thankyou for giving me the most delicious way to make acorn squash and may I add EASY and Quick to put together. I could not stop esting it. I may look for a thicker consistancy in the Maple syrup so it clings better to the squash. The nuts added a wonderful touch!! This will be on the table for this coming Thanksgiving and probably regularly during the year too.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2009

Very tasty treat. I didn't have enough syrup so I added in honey. It worked and was great. My only qualm is the cooking time seems so long.

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Jbooshey

Cooking Level: Intermediate

Living In: Columbus, Wisconsin, USA

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Reviewed: Oct. 8, 2009

This was a hit! Even my husband, who hate all veggies, liked it. I took it to my friends house and it reheated nicly.

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Catherine

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Reviewed: Sep. 7, 2009

I really just used this recipe as a guide since I have never made acorn squash before. I did not go the low calorie route like many...I buttered this puppy up! I decided to chop the squash into quarter size cubes and mix it with allspice, nutmeg, cinnamon and a half a cup of apple juice...put it all in a buttered glass baking dish and sprinked it with 1/2 cup of brown sugar, a cup of walnuts, cut up the rest of the 1/2 stick of butter I had and about a teaspoon of salt...then I baked it in the oven at 400 for about 40 minutes....I hope I do not insult Mr. Lamb by using this as jump off point...but I have never been a cook by the recipe kinda girl....I can tell you this much though...I will be eating alot more acorn squash from now on!!!

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Inga

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 25, 2009

This was my first experience preparing acorn squash, and I had no idea how hard they are! It is very similar to a pumpkin. To cut down on cooking time (although it greatly increased my prep time), I removed the skin, cut the squash into pieces, and cooked it on the stove, and it only took about ten to fifteen minutes to cook this way. I think I might add some spices next time, but it was very good.

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Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA

Living In: Middletown, Pennsylvania, USA

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Reviewed: Jan. 13, 2009

Was good but we like to bake it with brown sugar instead of the syrup. Thanks for the recipe!

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Mary

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Reviewed: Dec. 10, 2008

very very good. was almost more like a dessert than a veggie! =)

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Dnksmommy

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

This is delicious but I sure wouldn't want to eat this on a first date! It is tricky to get the peel off the thin slices and since I don't really have to impress hubby I just kind of picked it off with my fingers! This would have been much easier to work with on the plate had the slices been thicker, maybe an inch thick rather than 1/2 inch. The maple syrup and butter provided a rich and subtle sweetness, and even though the chopped pecans made for a pretty presentation, hubby and I both agreed we would have preferred them left out.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 10, 2008

This was really good, but everyone is right--a little difficult to eat. I skipped the butter and added cinnamon and nutmeg to the syrup. I also used some mixed nut topping that I had in the cabinet, and I think it would have turned out better if I had used just straight pecans like the recipe said!

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TENEKA

Cooking Level: Intermediate

Home Town: Rolla, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Oct. 25, 2008

These were good and not too sweet. Just make sure to cut the slices evenly for even cooking. Some of my thicker pieces weren't quite done.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Oct. 16, 2008

Has a very good flavor, much better than using brown sugar. The pecans add that little bit extra, with 4 kids and a 5th on the way easy is how I like my dinner to be:-) Thank you for this recipe.

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5ft.3qt

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Reviewed: Oct. 14, 2008

This was good, but not great. I'll peobably make it again, but I think there's better recipes out there for acorn squash.

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NODIETSFORME

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: Canoga Park, California, USA

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Reviewed: Oct. 13, 2008

This is a fantastic recipe. I have made this at least a half dozen times. Even for company. They loved it. There has never been any leftovers. It comes out perfect and really easy to make.

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KarenH

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Reviewed: Oct. 12, 2008

My whole family enthusiastically devoured this squash. Including my husband, who does not care for squash, my 3 year old and my 11 mo old. We stayed with the slices (as opposed to chunks) and skipped the nuts and it was still wonderful; not overly sweet. My slices must have been on the thin side, so I would suggest checking it towards the end of cooking, so you don’t over do it. What more could you want in a recipe – delicious, easy, and cheap to make.

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RTB

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Reviewed: Mar. 17, 2008

Extremely easy and a wonderful version for travel. I made it for a family gathering and, not only did it pack well, it was able to re-heat in a jiff!

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juliemarulie

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Reviewed: Mar. 9, 2008

I have tried squash every which way and I do not like it....Until now. Oh my goodness, this recipe is wonderful. I would not change a thing. I love the way it is cut, I am all about presentation.

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msyooper68

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Reviewed: Feb. 20, 2008

This was really good. If I were to make it again though, I think I would add a little bit of cinnamon and/or nutmeg with the syrup and probably omit the butter for a healthier version. It is nice that it wasn't overly sweet. It blended well with the mush of the squash and the crunch of the Pecans. I might also try toasting pecans and putting them on at the last few minutes of cooking time so they are a bit crunchier. But over-all, this is a great recipe. It would also work well with sweet potatoes!

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Desiree

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2007

Acorn squash is very difficult to cut! A lot of trouble for a decent recipe. It was pretty good.

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TexasJen

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 20, 2007

You got my husband AND grandma to eat veggies!! Thank you so much! I've always loved acorn squash among almost all other veggies, but was the only one who would eat it. But not anymore! I did peel and cube the squash like others so it would seem more edible to picky eaters, but that's the only change I made-it's perfect as is! Thanks again!!

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Cindy Rae

Cooking Level: Intermediate

Home Town: Kearney, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 7, 2007

This was soooo easy and really yummy. Even my 18 month old son loved it!

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crystal

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