Reviewed: Nov. 24, 2009

This was the first time I ever made butternut squash, and I don't think I'll ever make it any other way......sooooo goooood

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fluffy74

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Reviewed: Nov. 23, 2009

Perfect! Used dried basil instead of thyme, and used only about 3 oz of blue cheese. My boyfriend was less than enthused when I said I was making butternut squash for dinner- I was pleasantly surprised when he went back for seconds!

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Jessefern

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Reviewed: Nov. 12, 2009

Absolutely wonderful!!! This almost tastes like a stuffing due to the bread crumbs and the thyme. We loved it just as it is, and will be making it again. As some other reviewers said, you could add chicken and turn it into a meal.

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Liz

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Reviewed: Nov. 8, 2009

This recipe is awesome! I followed it exactly except I used dried thyme instead of fresh and used half an onion. I made it last night and my husband asked for it again tonight. I made sure that i cubed the squash into pretty small pieces (1 inch cubes) and mashed the casserole right before it was done. I also drizzled a little extra olive oil on the casserole after I mashed it up to give it a little extra moisture. Definitely a keeper.

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Tina Griffin

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Nov. 8, 2009

Delicious and easy! I used the feta, but will definitely try it with blue cheese as well. I put all ingredients in a gallon zip lock bag and shake it.

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SSBARKER

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Reviewed: Nov. 8, 2009

Wonderful:) I added oregano cause I was out of Thyme. Mashed it like others did and added more blue cheese and breadcrumbs on top and baked for additional 10 min. Everyone raved:) Thanks for this dish.

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JENN259

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

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Reviewed: Nov. 3, 2009

Wonderful dish. Followed the directions exactly except used dried thyme. The flavor was so good and nice change from the sweet squash dishes. I am going to add this to my Thanksgiving menue

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Carol

Cooking Level: Expert

Living In: South Lyon, Michigan, USA

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Reviewed: Nov. 1, 2009

I made this today for dinner. It was very good. I made it with Feta because my husband does not like Blue Cheese. Very good and I will definately make again. Needs lots of salt to help the squash, but that does not take away from the great flavor.

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Kimba5

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Zion, Illinois, USA

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Reviewed: Oct. 31, 2009

Overall a good recipe. Way too much thyme for my taste tho. I'm not a big fan of thyme. Will try again in the future with different herbs. Also keep an eye on the crusty top if you use a toaster oven. Don't have to test my smoke alarm this year, lol.

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Veggie Dog

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Reviewed: Oct. 30, 2009

This was very good. I definitely tasted like Thanksgiving!

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Momasguardianangel

Cooking Level: Intermediate

Home Town: Indian Lake, New York, USA

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Reviewed: Oct. 25, 2009

Delicious. I followed the recipe and added a little brandy, brown sugar and cinnammon. I used two kinds of bread crumbs, with the Panko Italian Style kind on the top. I drizzled some EVO on top, and It really browned well. I only had ground thyme, but next thyme, I'll use fresh. I'm looking forward to bringing this dish to work for potlucks. Thank you.

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Roger

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Reviewed: Oct. 20, 2009

A good recipe that I made some changes too as well, including using parmasean cheese instead of blue cheese (don't like blue), used homemade cornflake crumbs instead of bread crumbs and I also added in 2 cubed boneless/skinless chicken breasts. Thought the dish might actually be a bit 'dry' but it turned out perfectly. Will make again!

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BCWIFE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 18, 2009

I loved it with the blue cheese. The only addition I made was I diced some pecans and blended those with it. My family raved about it!

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lesha

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Reviewed: Oct. 4, 2009

Different and delicious! I used dried thyme(I didn't have fresh)8oz of blue cheese and I mashed everything together towards the end of cooking, will make again!

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Marebear

Cooking Level: Intermediate

Living In: Grosse Pointe Woods, Michigan, USA

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Reviewed: Oct. 3, 2009

I didn't have fresh thyme so I used the dried minced thyme I had in my cupboard, and 6 oz. of mozzerella cheese, because that is what I had on hand. To be honest, I've never really had blue cheese before. I skipped putting the last 1/4 cup of Italian crumbs over the top because what was mixed in there seemed like enough. (I had a smaller squash.) About three-fourths through baking, I stirred the squash and mashed it down. It was pretty good. It tasted just fine. And it tasted like it had a little bit of stuffing mixed in. I couldn't taste the mozzerella. Thanks for the recipe. I always like experimenting with different ways to make vegetables. Next time I'll buy some blue cheese and give it a try. And maybe a little extra olive oil for the bottom of the baking dish.

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Shyla

Cooking Level: Intermediate

Home Town: Rice Lake, Wisconsin, USA

Living In: Great Falls, Montana, USA

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Reviewed: Sep. 27, 2009

This is one of the best recipes I have tried here. I had a butternut squash that I purchased at the local farmer's market that I needed to use and I wanted something other than soup. I used goat cheese (it was all I had) instead of feta. The flavors were so delicate and wonderful and it was so easy.

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JBrynnB

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Reviewed: Jun. 21, 2009

I thought this was great. I love butternut squash and am always looking for new ways to have it. I did make one change - I'm a Vegan, so I didn't use the cheese, but still found it to be quite yummy.

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CRISSIE1019

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Reviewed: May 11, 2009

This was AMAZING! The only change I made was that I used crushed corn flakes & Italian seasoning instead of seasoned bread crumbs and did not add salt & pepper. This is SO good that my husband and kids immediately asked if I would make this again. Thank you!

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