Reviewed: Oct. 10, 2009

Excellent recipe. I made it exactly as described, except I used a little extra brown sugar & cinnamon because I had a HUGE acorn squash from the garden. Next time I might do two things different. I'l leave out the butter, which really isn't critical to the recipe and I prefer to cook without fat. I might also try adding some raisins, which should plump up nicely in the cooking juices. Thanks so much for this simple, tasty recipe! I plan to make it for Thanksgiving this year.

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SusanO

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Reviewed: Oct. 9, 2009

This is really yummy. A quick version when you have less time or don't want to go to all the work---half your squash, clean it out and bake in oven til tender, or microwave. Fill cavities with apple pie filling and bake another 10-15 minutes. Delish! My 11 year old will even eat this--an entire half!

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1JOHN513

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Reviewed: Oct. 7, 2009

We love this recipe! I sometimes make it just as the recipe says, (except I use brown Splenda to cut the carbs, as I am diabetic, and salt substiture.) I also serve the same basic recipe, but just cut the squash in half, add the apples and walnuts with the sugar mixture and bake the halves in the oven. Either way, it is a family favorite.

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sister 36

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Reviewed: Oct. 4, 2009

This was a great recipe for squash. The only downside (for me) is the prep. I used a veggie peeler to take the skin off, since I didn't want to wait 20 mintues just to peel it. Otherwise, it tasted really good, with a mixture of brown sugar, maple syrup and honey. It did take a bit longer than an hour for the squash to bake up tender.

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BARNKITTY

Cooking Level: Expert

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Reviewed: Oct. 2, 2009

Yummy! Used red delicious apples. Make apple chunks the same size as squash. Add more pecans (walnuts) and cinnamon. Didn't take as long to microwave as recipe indicated.

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diamonds_n_dynamite

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Reviewed: Sep. 27, 2009

This was very good, but it could use more flavor. I added a little more cinnamon and like someone else's review I added some nutmeg, but it still needed something more. I'll be tweaking the next time I make it, but it's a definite keeper.

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Dawn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Franklinville, New Jersey, USA

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Reviewed: Sep. 27, 2009

Very tasty. My 4 year old, finicky daughter over it. My only complaint was that the prep time was longer than expected.

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ktmax

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Reviewed: Sep. 26, 2009

Just wanted to update this review... Still had some leftover and I was looking for a dessert type thing. So.. I made some oatmeal and added this on top with a little whipped cream. It was delicious We really loved this! Took the suggestions and added maple syrup. Also used some "splenda" instead of brown sugar. The boiling method to remove skin was great.. worked well :-) Very easy and really yummy!

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JOAN2005

Cooking Level: Expert

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Reviewed: Sep. 25, 2009

This was good. Not the best though. It needs something.. maybe more brown sugar/cinnamon.

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Jill and Scott

Cooking Level: Beginning

Living In: Macomb, Illinois, USA

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Reviewed: Sep. 20, 2009

I used honey butter instead of regular butter and it gave it just a smidge more sweetness. Thanks for the tips on peeling the squash!

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Kim W

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Reviewed: Sep. 10, 2009

Simple easy and delicious. I added a little more sugar for my sweet tooth, but hey I love this recipe.

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electromagnetic_induction

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Reviewed: Sep. 2, 2009

Awesome is all I have to say! Well, and I will also mention that I used this recipe to make my very first acorn squash, and it has left me in love with them!!!

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momma2kinsey

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Reviewed: Aug. 1, 2009

Quick, easy and delicious. Adding this for Thanksgiving dinner. Made just like the recipe says (maybe a tad extra butter and brown sugar)

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helkek

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Reviewed: Jun. 17, 2009

this was outrageously good! it's good as a side dish AND maybe i'm weird, but i put icecream on it and had it for dessert, too. really, it tastes like crust-less apple pie. my only changes were in the interest of health: instead of brown sugar, i used 2 tb splenda and 1 tb sugar free maple syrup. i also used lite "i can't believe it's not butter." it still tasted amazing.

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lisa t.

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Reviewed: May 11, 2009

I don't think we really liked this recipe the way it was written. The prep time is a little misleading because it takes a bit of time to peel the squash after it has been boiled. By that time I could have roasted it in the oven and cut it into chunks and I think the flavor would have been much better. The squash and apple was bland and watery tasting. It just reminds me why I don't like to 'cook' things in the microwave. I don't feel like it really saved any time and the flavor was lacking. I DO think this recipe is worth a shot in the oven though and will try it again that way. Thanks for a great idea!

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