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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A simply wonderful veggie side dish! The recipe was doubled (except for the salt), baked in...