Reviewed: Feb. 24, 2009

Super easy! This recipe has a wonderful flavor. I altered the directions; basically I had already peeled and cubed the squash before looking up an idea. I followed the steps, but preferred to use my potato masher instead of the food processor. We don't eat much squash down here in the south, but missed it from my childhood. This recipe looks a lot like mashed sweet potatoes...I think I can trick the kids. :)

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dietcoke2122

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Reviewed: Feb. 21, 2009

The nutmeg and onions give this a wonderfully sweet taste. I don't even use the maple syrup most of the time.

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MickeyJ

Home Town: Syracuse, New York, USA

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Reviewed: Sep. 25, 2008

What a nice treat! I followed the recipe and served it with a nice steak off the grill and the match was smooth and delicious. Great flavors together and a nice treat from potatoes!

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COOK471

Cooking Level: Expert

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Reviewed: Jul. 16, 2008

I love squash and always need new ways to serve it. This was delicous. I did make some changes. When I scooped it out of the shell I kept the shell intact so I could serve the squash in the shells and I did not puree it because I prefered chunks of onion and squash

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AmberC2

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Feb. 19, 2008

I was really surprised by how much I liked this recipe. I'm always looking for more squash recipes that aren't the typical soup. I didn't puree it so there were still onion pieces but I thought it added texture. Very tasty!

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Jen Cardenas

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Living In: Lyndhurst, New Jersey, USA

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Reviewed: Dec. 12, 2007

Yum! This was really tasty and super easy to make! I made a few changes to reflect my cooking style and the ingredients I had on hand. Instead of pureeing I simply hand blended for about a minute for a more rustic texture. I was out of plain nutmeg so substituted pumpkin pie spice which worked well and also used the chicken stock sparingly. I used a splash to lubricate the blending process and another splash before reheating in the pan. The dish to me was a little sweeter than expected but I think that a cool creamy garnish, such as sour cream or even plain greek yogurt would add a lovely balance to the sweetness of this dish. Overall, tho... de-lish!!

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Beckasoup

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Reviewed: Sep. 12, 2007

Very good side dish for autumn meals. I baked the squash for 90 minutes and didn't add any chicken stock and the consistency was good. The only other thing I will change when I make this again is to use less onion; it competed with the squash for the dominant flavor.

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ROBBIN1

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Reviewed: Jan. 11, 2007

So easy, and the kids ate it up. Beautiful blend of flavors

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Cara

Cooking Level: Intermediate

Home Town: Mount Prospect, Illinois, USA

Living In: Woodridge, Illinois, USA

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Reviewed: Nov. 26, 2006

This is a delicious recipe, was very well received on Thanksgiving, and so much easier than my previous squash recipe that required the squash to be peeled and cubed. I used large butternut squash and found that they needed to bake for at least 90 minutes before they were very tender. I read the reviews about it being a bit too soupy, so I added just enough chicken broth and maple syrup to puree the squash and it came out perfectly. I will definitely make this again.

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MollyBeth

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Reviewed: Oct. 29, 2006

Followed recipe exactly. We loved it.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Oct. 15, 2006

Tasty enough recipe, really runny though! Practically a soup. And hey hey now, "uniquely American"!?!!? Don't forget about your trusty norther neighbors!! :)

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Forbidden Fruit Cocktail

Cooking Level: Intermediate

Home Town: Prince Rupert, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 26, 2004

I couldn't get the mixture smooth, perhaps I didn't cook the squash enough? Someone mentioned that it looked like baby food, which it does. The taste was good though, so I think if I make it again, I'll cook the squash longer and try to tweak the presentation.

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Lynn S

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Reviewed: Aug. 11, 2004

THIS IS FANTASTIC!!!!! Everyone always wants to know what is in it!!! One comment, mine was really thin the first time I made it, so I made some adjustments. This is also wonderful for making mashed sweet potatoes. Just substitute an equal amount of baked sweet potato....YUM!

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DJB5768

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Reviewed: Oct. 4, 2002

Wow! An elegant, easy and extremely delicious way to prepare butternut squash. I add a bit of chicken stock at a time because I found the whole amount to make it a bit to runny. I also add the maple syrup "to taste". What a fantastic combination of flavours!

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DEE4156

Cooking Level: Expert

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Feb. 11, 2002

I would lighten up a bit on the onions, but otherwise I love it! Kinda like yams, another favorite veggie of mine :)

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WILDWOODET

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Reviewed: Jan. 12, 2002

This is delicious. My family has always loved winter squash, but this savory version is really a hit. Every guest that has been served it has asked for the recipe!

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