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Reviewed: Oct. 29, 2007

The squash was undercooked and the cardamom was much too strong. My husband said it smelled like a Christmas candle. It doesn't surprise me that two reviewers liked their versions without the cardamom. If I try it again I'll pre-bake the squash face-down in the pan before stuffing it, and drop the cardamom completely. Substituting quinoa and lentils for the wild rice adds a nice nuttiness.

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BB


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Reviewed: Oct. 18, 2007

I have never been a squash person, but this was pretty good! I didn't have any apples on hand, but used the "Craisins" mixed in with the celery & rice (I used a blend of wild, red and brown rice) and I also used leftover turkey from Thanksgiving (Canadian Thanksgiving-Oct.8th). The squash could have been cooked a little longer, but was still okay albiet a tad dry, next time I will put a skim coating of becel on it before placing the stuffing in. For the health conscience - this recipe fits the bill! Low Fat and high on taste! Thanks for the recipe!

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Gitano

	Cooking Level: Expert Living In: Burlington, Ontario, Canada
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Reviewed: Sep. 18, 2007

Good and different. I didn't have cardamon. I had to cook it about 20 min longer, and I used dried cranberries. My kids werent fond of it, but I liked it. Served it with pumpkin rolls II from this site.

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SNOW103099

	Cooking Level: Expert Home Town: Olean, New York, USA Living In: Pueblo West, Colorado, USA
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Reviewed: Dec. 15, 2006

Good recipe! The cranberries are a MUST. The store didn't have ground turkey; I used a pork/beef blend. I also added chopped onion and minced garlic, and couldn't find cardamom so used sage - not sure if they're similar but it worked! Thank you, this is a great seasonal recipe.

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Kara

	Cooking Level: Intermediate Home Town: Bristol, Illinois, USA Living In: Philadelphia, Pennsylvania, USA
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Autumn Acorn Squash

Reviewer:

BB

Reviewer:

Gitano

Reviewer:

SNOW103099

Reviewer:

Kara