Reviewed: Nov. 18, 2011

Easy way to make squash. I didn't think leaving the peel on was a problem at all -- the soft, cooked flesh just pulls away from it. I did think it was a little sweet, though. Next time I would use a bit less syrup.

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4 users found this review helpful

Reviewer:

julie

Cooking Level: Intermediate

Home Town: Oakridge, Oregon, USA

Living In: Medford, Oregon, USA

Reviewed: Oct. 21, 2011

SO GOOD! I used a hybrid acorn squash that I found at the farmers market where the skin on the outside was dark green and swirled with bright yellow. Really pretty! This recipe was delicious as well! Thanks!

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5 users found this review helpful

Reviewer:

mommyluvs2cook

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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Sep. 14, 2011

This was a wonderful and super easy recipe. We do most things sugar free in my home so I used sugar free syrup and it worked great! I covered thee squash for 15 minutes and then let it cook without cover for 30. Turned out great! It was very tender, just fell right off the skin yet the pecans were crunchy and candied. Yum!

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3 users found this review helpful

Reviewer:

isabella.c

Reviewed: Feb. 13, 2011

This is the first acorn squash I've ever made. I followed some of the previous reviews and peeled the squash and cut into into pieces rather than slicing it. I also cooked it uncovered the entire time. It came out AMAZING and I will definitely cook it again.

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7 users found this review helpful

Reviewer:

amyshaleen

Reviewed: Nov. 21, 2010

A simple yet tasty preparation for acorn squash. I sprinkled mine with pumpkin pie spice. I thought the maple flavor could have been a little stronger, but that may have been due to the fact that I used a maple syrup blend instead of straight maple syrup.

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8 users found this review helpful

Reviewer:

tanoshinde

Cooking Level: Intermediate

Home Town: Wethersfield, Connecticut, USA

Living In: Louisville, Kentucky, USA

Reviewed: Sep. 15, 2010

If you stick the whole squash in microwave for 1 minute on high it is much easier to slice!

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26 users found this review helpful

Reviewer:

Sarah Lee

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

Reviewed: Jun. 16, 2010

Absolutely delicious; slightly sweet, nutty, with a flavor reminiscent of pumpkin. The pecans added just the right touch. I had difficulty getting the squash slices cut evenly; next time I will cut it into chunks as others have suggested.

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9 users found this review helpful