Reviewed: Mar. 7, 2008

My husband is a meat and potatoes guy. Not big on veggies, but he LOVED this. Next time, I will try sauteing the onions for a minute or two first to soften them up a bit. Like other reviewers, I doubled the topping. Also used whole wheat butter crackers-- fantastic!

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smarinne

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

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Reviewed: Jan. 24, 2008

If you like squash this recipe would be great. I made it at the womens shelter I work at, and it was half eaten, which is more than what I expected. I don't eat squash, but found this recipe pretty good

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Cyndi

Cooking Level: Professional

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Reviewed: Jan. 3, 2008

I loved this dish! I made it as a main course and even my meat and potatoes husband loved it. I would caution about the onions, though. I would have enjoyed this better if they hadn't been raw. I suggest sauteing them a little until they soften and become a little sweet so they aren't so harsh againsed the creamy, sweet squash. And do make lots of extra topping! Fantastic!

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Paige

Cooking Level: Beginning

Home Town: Toledo, Ohio, USA

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Reviewed: Dec. 30, 2007

I threw this recipe together for a last minute dinner party- I substituted Club crackers for the saltines (which probably didn't make a difference). I have a lot of squash critics and everyone loved this recipe- had good onion flavor- might add more parmesan next time around. I also baked it for about an hour... the texture was outstanding. I will add this one to my cookbook!!

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Mrs. Roy

Cooking Level: Intermediate

Home Town: Penn Yan, New York, USA

Living In: Chazy, New York, USA

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Reviewed: Dec. 27, 2007

I made this for Christmas dinner and it was a big hit. I was lucky to get seconds. My daughter and I made all fresh vegs and found this a perfect recipe. Thank you, we well make it again.

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Lori

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Reviewed: Dec. 15, 2007

Amazing is right! I loved this dish, eating the leftovers right out of the pan. I too doubled the topping - nice and crunchy and yummy. The saltiness of the crackers contrasts so well with the sweetness of the squash. Delicious!!

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HSWEET

Cooking Level: Intermediate

Home Town: Odessa, Saskatchewan, Canada

Living In: Balgonie, Saskatchewan, Canada

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Reviewed: Nov. 23, 2007

We had 20 people for Thanksgiving dinner. NO ONE but my oldest daughter and I eat squash-however, decided to make this. I was intrigued by the cheese - I changed the saltine to Panko bread crumbs and also added a layer of crushed pecans to the topping. The casserole was just about empty! so much for just the two of us eating it. Thank you for another wonderful Holiday favorite!

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LeeB

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Litchfield, Connecticut, USA

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Reviewed: Nov. 15, 2007

This truly is amazing. Instead of stuggling with the peeling and chopping of the squash I roast it and scoop out the cooked flesh.

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clem18

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 13, 2007

The ingredients in this recipe delicously highlight the naturally fresh taste of the squash while adding more complexity to the taste pallet. An easy, can't miss recipe. I did substitute the crackers for breadcrumbs, but either way is great.

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New2Cook

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Reviewed: Oct. 1, 2007

I did substitute yogurt for mayo, and didn't use half a cup of onions since I had a small squash. The consistancy was right, and it looked nice. We didn't gag, but it definately wasn't something I'd want to make again. The taste reminded me of a hashbrown casserole (onions, cheese, potatoes, sourcream) but with a twangy sweetness.

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Michelle Clay

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

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Reviewed: Sep. 17, 2007

Um, sorry, but we really did not like this at all. This was our first time cooking and eatin squash, and none of us liked it much. I followed the recipe to the letter, and thought it was a lot of work (peeling and chopping the squash) for the taste. Sorry, just our opinion:)

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Paula

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Reviewed: Sep. 6, 2007

I'm surprised anyone would want to change this at all! Removing the onions or the mayo makes it bland and I can't stand the idea of making it sweeter! I did double the topping though just because I love that crunch. Anyway, I tried this recipe and brought it to a family dinner and everyone loved it! I'm pretty sure my mom might have licked her plate clean she loved it so much. I've had nothing but good reviews from this recipe since. It's definitely become a family favorite!

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jessiesquash

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Reviewed: Jun. 4, 2007

A cool twist on butternut squash. I took the advice of others and added more onion with a little garlic salt for flavor, egg to make it stiffer, and I added 1/4 cup of chopped mixed nuts for texture and taste to the squash. I also mixed 1/4 cup of the chopped nuts to the topping which I doubled according to others' suggestions.

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Joe

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Reviewed: Apr. 22, 2007

Not sure I'll make it again. I read the comments and thought I'd give them the benefit of doubt. I think I prefer sweet instead of savory. The topping was nice and I did double it.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Jan. 12, 2007

This was a big hit at my Christmas dinner. The people who were only being polite and tried the dish were very vocal at their surprise in how much they liked it. Used the advice of a previouse reviewer and used vanilla as well as cinnamon and graham cracker topping. YUMMY

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sizzlin'incanada

Living In: Georgetown, Ontario, Canada

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Reviewed: Jan. 2, 2007

This was just so-so. I would not make it again. My husband liked it and he is an excellent cook. He rated it on a scale of 1 to 5 as a 4 pretending to be an 8; meaning it's missing something, wasn't hearty enough for him. I didn't think it was that good and I think it was because of the onions. They didn't seem to belong, or perhaps I didn't mince them fine enough. I am a huge onion fan, but did not like them in this dish. Also, I did not like the texture of this, it was too moist, even after baking. And it only tasted alright if you took a bite with some of the topping. Perhaps carmelizing the onions or using shallots instead might be better. Overall, very blah - certainly not "amazing" as the recipe title states.

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Cindy

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2006

I made this for thanksgiving and it got rave reviews. It is a very pretty dish, and tasty! Great for holiday parties.

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Emily T

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Reviewed: Dec. 3, 2006

I Think that I crushed the crackers too much on the topping. Courser crackers would have been better I think. This will become one of my regular recipes. It is wonderful.

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Joyce B.

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Reviewed: Nov. 24, 2006

I WAS TIRED OF THE SAME OLD BUTTERNUT SQUASH AND WANTED TO TRY SOMETHING DIFFERENT. BOY, AM I GLAD I DID. THIS WAS WONDERFUL AND EVERYONE RAVED! I DIDNT CUT OR ADD ANYTHING-JUST AS IT SAYS...WHAT A DELIGHTFUL CHANGE!

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robyn

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Reviewed: Nov. 23, 2006

I have made this 3 times now and love it. It is onerous to peel and chop, but is worth it in the end. I would definitely recommend using a thicker pan to cook it in as it was spread too thin in a baker and dried out a bit. Overall a great side to serve with many dishes (we have done lamb and now turkey).

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SNYD1437

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Midlothian, Virginia, USA

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Amazing Butternut Squash

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