Autumn Stuffed Acorn Squash Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 23, 2013
I thought brown sugar with onion and garlic would be wierd, but this was very yummy. I wanted to add pecans, but I did not have any so I added some homemade whole cranberry sauce to the stuffing. This was a nice meatless meal.
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Photo by Sunshine

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA
Living In: Lunenburg, Massachusetts, USA

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Reviewed: Oct. 18, 2014
This recipe was good and very easy. I followed the recipe except that I used quinoa instead of rice, added walnuts and melted a little cheese on top. The combination of ingredients was tasty but the flavor was just a little flat to me, maybe it was the sausage I used? Next time I'll experiment with added spices, but otherwise a nice fall dish.
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Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

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Reviewed: Sep. 4, 2014
This was good. I didn't have wild rice so I used the regular domesticated kind. The cooking time seemed low for the squash. I cooked at 375F for 40 minutes, and the meat was yielding but not tender. Maybe my fork furrows weren't deep enough. Otherwise, the mix of flavors was quite good. One squash and the leftover stuffing was enough for a meal for two empty nesters.
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Photo by David Douthett

Cooking Level: Intermediate

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Photo by Cheryl King
Reviewed: Oct. 14, 2014
I made some changes due to taste and what I had on hand. I used Johnsonville Italian Sausages in place of the breakfast sausage, different spices and white rice. I also added a trinity (red onion, red bell pepper and celery). This was YUMMY, either way.
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Photo by Cheryl King

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA
Reviewed: Oct. 27, 2014
My family liked this fall dinner! I used regular bulk sausage and didn't add any maple syrup. I used about a cup of cooked brown rice. Instead of using chicken broth, I added a can of cream of mushroom soup. No other changes..
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