Reviewed: Nov. 19, 2006

I made this last year for Thanksgiving. I had never made squash of any kind before, but my mom asked me to bring something "different". It was a huge hit! I have just been asked to make it again this year. The only change I made was to double the topping (it's that good). Also I cheated a little. My local store offers the squash already peeled and cubed so the prep time is much faster. Thanks for sharing this. I am pretty sure this will be my dish to bring every year now.

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Lori H.

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2006

yummy. my husband and I aren't big squash fans, so we were very happy to find that we liked this... I used a medium-large sized squash, doubled the amount of onion and added more cheese too. I also added almost twice as much sugar. ****ok, I made it again for Thanksgiving. I almost feel like the portions don't matter. I used 2 big and 1 small squash and didn't change any of the measurements except for doubling the sugar and it was still good! I added freshly grated nutmeg and cinnamon too. yum!

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Nilu

Cooking Level: Intermediate

Home Town: Lynnfield, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 5, 2006

I made a few changes as well. I used less mayo and also used panko instead of the saltine crackers. I also put some dried rosemary in and eliminated the brown sugar. I thought it was still a little too sweet, and there were no sweet ingredients. I liked it, but my husband did not. It was quick and very easy though!

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CookininKC

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Reviewed: Oct. 25, 2006

We loved this! My daughter didn't really like it but my son actually ate some. Followed the recipe to the letter. Will make again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 24, 2006

Tried this recipe tonight. All I can say is YUM!! So good. Will be making it again.

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OLDRNDRT

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Reviewed: Oct. 20, 2006

This was a very easy and very tasty recipe! The only thing I would change is to add a little less mayo, as I found the taste slightly overpowering (but then again, I'm not a huge fan of mayo). I will definitely make this again for the holidays!

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Lisa

Cooking Level: Intermediate

Home Town: Mount Vernon, Indiana, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Oct. 18, 2006

This recipe is delicious and easy to make. I've been making this for a couple of years now and I'm always being asked for the recipe. Its a great dish for the upcoming holidays.

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Louise

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Reviewed: Oct. 6, 2006

This worked out well... I tweaked it a little, using a LARGE squash, half the onion, less mayo (I did not use hellmans and would definitely try that next time as I am not a big fan of other mayo), added some butter (1-2TBS) to make up for the mayo, and eyeballed the brown sugar (probably added more than called for). Since I put butter in the squash I just left it out of the topping. This was pretty easy and my husband ate about half the pan.

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S.Campbell

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Reviewed: Sep. 24, 2006

very good and easy to make

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Julie

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Reviewed: Aug. 14, 2006

I can't say this was great but I'm not having any trouble eating the whole batch (my husband doesn't eat squash). I did make a few modifications that might help others - I used 2 squash, 2 egg whites (vs. 1 whole egg), a little less mayo and probably twice the topping (seemed necessary for coverage in an 8x8 pan). I thought the mayo/egg/onion mix would be too dominant with just the one squash I was planning on using and that might be what some folks are finding objectionable (not enough squash to balance the other flavors). Then again it might also be helpful for someone to quantify the actual amount of squash this recipe needs ( x cups mashed etc.) I'm not sure what the brown sugar does for the recipe - I'll probably try it without next time. If you are generally a squash person this recipe will probably be fine for you - sort of half way between sweet and savory.

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Deb

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Reviewed: Jul. 11, 2006

We loved this it was soooo good and didn't find it sweet at all as others commented. It will definately be on our holiday table from now on!!!! Thanks for such a scrumptious side dish:)

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johnnabonna

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Jun. 7, 2006

This meal was sooooo good. I use shallots and soy mayo. Wow this is really good.

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MAGNUTS21

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Reviewed: Mar. 30, 2006

This was alright as a side dish. Wasn't a big fan of the mayo in it...I think for something savoury, rather than sweet I'd leave it out, add sour cream as another reviewer suggested as well as some sage or other spices.

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Whrenwraith

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Liverpool, Merseyside, England, U.K.

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Reviewed: Mar. 11, 2006

This was very good. Had to modify slightly because I did not have enough squash on hand or mayo. Took another reveiewers suggestion and added light sour cream. I was afraid my fiance, who does not like onions, would think it was too onion-y but he ate it up. I will be making this again!

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Rabidamazon

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Feb. 26, 2006

Delicious.. I didn't change a thing and it came out great, I've made this more than once!

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Cindy

Cooking Level: Expert

Home Town: Lewisporte, Newfoundland, Canada

Living In: Stephenville, Newfoundland, Canada

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Reviewed: Feb. 21, 2006

Because I decided on Acorn Squash for this recipe, there was no need for the sugar as this particular squash boasts of its natural sweetness. Read many, many reviews with outstanding results, so I knew that I could play around. I only used about a tablespoon of lite mayo and a few of lite sour cream. This side was so incredibly good Hope and thankfully there's a bit leftover for me to have for lunch tomorrow! Thanks so much!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Feb. 14, 2006

I don't even normally like butternut squash. This was awesome!

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Leslie

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Reviewed: Feb. 8, 2006

Excellent recipe! Everyone loved this dish! Will definately make again!

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BUZZLISA

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Reviewed: Jan. 7, 2006

Delicious savory way to enjoy butternut squash. I roasted the squash in the oven (sliced squash in half lengthwise after I scooped out seeds, face down on a cookie sheet at 400 deg for 40 mins) and that made it easy to scoop the flesh away from the skin and mix up the rest of the ingred. Also used half the mayo and substituted plain yogurt. Doubled the topping. Thanks for a wonderful recipe!

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jml

Cooking Level: Expert

Home Town: Berkeley, California, USA

Living In: Morro Bay, California, USA

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Reviewed: Dec. 14, 2005

I used slightly less than 1 whole squash, 1/3C plain fat free yogurt, 1/2tsp brown sugar, and 1 egg, left out the onion, then put it in a pie dish. Even so, it was very shallow. I used 1/3C crushed corn flakes instead of crackers for the topping. I thought this was excellent. Next time I might double the whole thing- more squash, more yummy topping. One note- I used the shaved kind of parmesean instead of the powdery king, and some of it was hard and crunchy (not melty).

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SHAWNIE765

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Amazing Butternut Squash

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