Reviewed: Dec. 4, 2011

I made it with butternut squash and used pecans as that's what I had. It was good; not too sweet. I served it as dessert; served warm with a dollop of whipped cream.

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Reviewer:

Kady

Reviewed: Dec. 1, 2011

Good flavor, but a somewhat unpleasant texture. I might like it better if it were mashed/creamed? I'll have to experiment with it

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Reviewer:

Cherie

Reviewed: Nov. 27, 2011

A simply wonderful veggie side dish! The recipe was doubled (except for the salt), baked in the oven in a covered casserole at 375 F. I've made this many times now, and have peeled the squash two ways - as directed in this recipe, which works well, and cut into wedges and peeled with a vegetable peeler. Personally, the vegetable peeler works best for me. It has been served chunky and blended together. Craisins have been added as well several times, which adds a nice tartness to it. We haven’t had any leftovers regardless of how it is prepared, have shared the recipe and get requests for making it! It’s a keeper! Will try a savory version of this recipe in the near future too, and will report back. Thanks for a great recipe!

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Reviewer:

nzmrsjones

Reviewed: Nov. 24, 2011

Everyone enjoyed this dish at Thanksgiving. I had a butternut squash that needed to be used. I followed the same directions to soften the skin and then used a peeler to remove it. I used pecans because that's what I had in the freezer. I had one gala apple and one red delicious. The gala apple looked prettier after cooking, but the two different kinds complimented each other well. I did double the butter, nuts, and brown sugar.

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Reviewer:

Joy

Cooking Level: Intermediate

Reviewed: Nov. 21, 2011

Though good, it's not worth the effort, we like baked acorn squash better just as well or better.

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Reviewer:

priceca

Reviewed: Nov. 18, 2011

For health and safety, NEVER put plastic in the microwave. Study after study has shown that once heated, the plastic molecules will seep into the food and are cancer causing. I would highly recommend baking this recipe (and any recipe that includes plastic in the microwave) in a conventional oven.

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Reviewer:

Shelley

Reviewed: Nov. 14, 2011

I love acorn squash, but my 2 young kids aren't a fan unless mixed with apple. I usually puree the two, but this is a nice change (be careful not to overcook the squash). Added extra apple for the kids, but will definitely make it again!

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Reviewer:

DawnG

Cooking Level: Expert

Home Town: Bristol, Virginia, USA

Living In: Southlake, Texas, USA

Reviewed: Nov. 7, 2011

Love this recipe because it gives directions on how to chop acorn squash easily. It is hard to get acorn chunks for roasting, etc. Most of the time, you cook it and have to puree or mush it up. This process works great! Since we got a bumper crop of acorn squash from our CSA this year, I am looking for ways to eat this wonderful veg. Roasting will be yummy. Thanks for the critical tip!

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Reviewer:

LAURAMA

Cooking Level: Expert

Reviewed: Nov. 1, 2011

I love winter squash and this is a great way to blend fall flavors! I used all the ingredients but just like another reviewer I left the squash whole and stuffed it. I roasted it and it came out tender and full of taste!

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Reviewer:

ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

Reviewed: Oct. 28, 2011

First of all, THANK YOU for the peeling the acorn squash tip!!! That was awesome! I loved this recipe. It just tasted like fall. Nice nutty squash with sweet apples and a titch of cinnamon. Deliciousl! I made a double batch but in 2 separate bowls - one with nuts and one without for non-nutty daughter. Both were equally good. Keep an eye on your squash. Depending on how fast your squash cooks on the stove, 15 minutes in the microwave may be too much or not enough.

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