Reviewer:

Reviewed: Feb. 11, 2012

Made this for Thanksgiving and I was really disappointed. It tasted bland and boring so I kept adding more brown sugar and butter until it was practically floating in it. Then I tried to heat it in a saucepan to thicken it into a glaze, but that didn't really work out. I guess I was expecting the sugar to form a glaze and infuse the butternut squash with sweetness and taste less squashy but it didn't. I wish I had tried this before debuting at Thanksgiving dinner but it sounded like it would be such a sure thing.

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Reviewer:

Valasca

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Jan. 31, 2012

Really tasty and a great way to get squash into your diet without a lot of butter and sugar.

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Reviewer:

Brenda

Reviewed: Jan. 22, 2012

Thanks for the tip on peeling the squash! Worked like a charm, except for the tail of the squash which refused to stay underwater. As for the recipe, it was ok, sweet more like a dessert than a side. And it actually tasted much better the next day, after the flavors had melded more. Right out of the microwave it tasted strongly like squash, with little apple flavor.

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Reviewer:

mukaikubo

Reviewed: Jan. 22, 2012

Very good & surprisingly filling. Thank You

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Reviewer:

DouglasJ

Reviewed: Jan. 8, 2012

I'm making this for the first time right now, but I'm anticipating 5 stars. I love the tip on peeling the squash, but instead of a knife I used my potato peeler, which also got into the grooves really well. I did discover I'd run out of cinnamon over the holidays, so there's a little cinnamon, but I ended up using some pumpkin pie spice. I think it should add something.

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Reviewer:

Karyl

Reviewed: Dec. 15, 2011

Dare I say I liked this microwave version better than roasting in the oven? It's actually a bit more work to have to boil and peel it, but I think this method makes it much easier to scoop out all the strings. I made this a couple of times as is, then added raisins the last time. All very delicious.

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Reviewer:

chips

Reviewed: Dec. 9, 2011

Great recipe! Made this for Thanksgiving and turned out very well. Everyone was pleased. A note on peeling squash - it is very helpful to boil the squash first. At least 15 minutes - I did mine 20 minutes and about 10 minutes in the cold water bath. This recipe can be made ahead of time. if making the night before, just take it out of the frig about an hour or so before baking in a pre-heated oven.

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Reviewer:

Suann

Cooking Level: Expert

Home Town: Barnesville, Ohio, USA

Living In: Shadyside, Ohio, USA

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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