The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 23, 2009
Fantastic recipe. I used the oven method and it turned out tender, glazed and delicious. Even my kids (ages 4 & 2) loved it.
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Cooking Level: Intermediate

Home Town: Los Gatos, California, USA
Living In: Wheatland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 18, 2009
Really good!
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Cooking Level: Expert

Home Town: Saint Louis Park, Minnesota, USA
Living In: Clayton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 13, 2009
To Die For
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Cooking Level: Expert

Home Town: Los Angeles, California, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 7, 2009
This is so easy and yummy! I made it with three small acorn squash, three granny smith apples, and doubled the rest of the ingredients to make eight nice servings. It's sweet and tasty. The squash boiling is briliant and is totally the tip to this working so fast!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 5, 2009
Pleasantly surprised by the yummy-ness of this recipe. The apples go great with the squash and add sweetness. Doubled all the ingredients expect for the brown sugar and the recipe turned out great. The peeling method was also quick and easy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 18, 2009
3 1/2 stars I followed the recipe to a T. It was good; texture, sweetness, instructions were on the mark. I gave it 3 1/2 stars because even though we liked it, we didn't LOVE it. It was a nice, easy recipe to try and it gave use a different vegetable side dish to eat. (I used Granny Smith apples)
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Cooking Level: Expert

Living In: Racine, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 4, 2009
Tasty! Despite the tips, the squash was still a major pain to chop and peel. Not sure if I will go through the trouble again.
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 1, 2009
My mother-in-law and I are the only squash eaters in my husband's side of the family, and I was asked to bring some to our Christmas dinner. I thought this looked interesting because I love sweet potatoes and apples, and I've always thought acorn squash has a similar taste to sweet potatoes. We really liked it. I did increase the cinnamon to a full teaspoon, and added 1/4 teaspoon of nutmeg and cardamom. Instead of dotting the squash and apples with butter, I melted the butter, and then mixed it in a separate bowl with the sugar, salt, and spices, and also added a tablespoon of lite pancake syrup then poured it over the squash, and mixed it in. I took out the walnuts because my mother-in-law has an allergic reaction to them, and replaced them with craisins. This was the only thing I did not like about it. I generally love cranberries, but I did not like the flavor they added to this. Next time I will use pecans (mother-in-law only reacts to walnuts), or I could see pistachios tasting good in this. I also thought it could use a little more salt, but I tend to like more of a salty/sweet flavor in squash. My kids liked this too, and I ate some leftovers for breakfast the day after Christmas. I'll be adding this to my recipe box.
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Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 1, 2009
This recipe gets a five for the great idea of how to peel acorn squash and its quickness. The taste is quite similar to many other acorn squash recipes.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 16, 2008
Im not into squash and i like this. I added more sugar and butter because you cant really go wrong with more of those. I also added a little nutmeg. Overall an easy to make fall dish.
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Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 20, 2008
This is fantastic! I even got my husband to eat squash. Instead of cinnamon I actually used some pumpkin pie spice, which includes cinnamon as well as other spices. so yummy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 19, 2008
Yum. Cooked at 300deg for an hour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 18, 2008
Wonderful! another tip for peeling the squash- I used a grapefruit spoon - the kind with the serrated edge- for the valleys... worked great! Thanks for an easy and nutritious side!
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Cooking Level: Expert

Home Town: Crowley, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 14, 2008
this was really good. It was time consuming to peel, and I didn't really like the texture of the squash. I will make this again, maybe trying a different type of squash next time. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 14, 2008
Tasted delicious! I did have to cook it an extra 10 minutes on high.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 11, 2008
Very good!
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 8, 2008
very yummy! thank you!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 7, 2008
yum yum yum, thats all I can say
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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 5, 2008
I didn't care for this. It turned out watery, bland and the texture was strange. I won't be making this again. Sorry. :(
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 30, 2008
Yum! And what a great tip on peeling the squash! Based on other reviews, I was afraid that it might be too sweet, but it wasn't (I used a rather large squash, though). Thanks for posting this!
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