Reviewed: Nov. 13, 2009

To prepare squash, peel and cube and boil for 15-20 min., then mash. 1 large squash will have at least a 2-3 cup yield. You can also cut the squash in half (remove seeds but don't peel) and bake it at 350 for 45 min. I think peeling and cubing is easier though. I like the Butternut Squash Supreme which I found on this site too. It's essentially the same but this one uses brown sugar and cinnamon and the other doesn't.

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LillysMom

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Reviewed: Oct. 18, 2009

This was really good. I haven't had squash since I was a kid and remembered not really liking it then, but I decided to try it. I'll definitely make this again!

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Tina W

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2009

I am very picky about my squash and I absolutely loved this dish. It was so simple to make that even I, as a beginner, had no trouble making it. I'll definitely make this dish on a regular basis (as long as I can find the squash!).

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Marla

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2008

This was really good! I used cinnamon instead of mustard. My husband loved it too. I will be making this one again.

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Jamie

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Reviewed: Nov. 21, 2007

I switch mustard for a small amount of cinnamon. The recipe took me 30 minutes to cook. Not bad, I would make this again once in awhile.

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Home Fry

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2007

I have used this recipe many times. It is my favorite way to serve and eat squash.

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Reviewed: Nov. 22, 2006

I used butternut squash to make a double recipe of this casserole and it was a huge success! I used sesame crackers instead of the butter crackers and it was great! Everyone loved it!

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