Reviewed: Jun. 2, 2008

This was such a delicious and easy recipe. Not to mention super inexpensive! I decided to try this one because my family really needed something new and healthy to try, and this one was a big hit. I ended up using breadcrumbs instead of the crackers and it turned out really well.

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FLOOTY2

	Cooking Level: Expert Home Town: Joliet, Illinois, USA
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Reviewed: Mar. 3, 2008

I made this last night. I loved it as is. My family wasn't crazy about it but hey don't like squash. I will make it next time my inlaws come over as I'm sure they will love it as well.

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AMUA212

	Cooking Level: Intermediate Home Town: Williamson, New York, USA Living In: Newark, New York, USA
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Reviewed: Jan. 25, 2008

Very good. Used curry spice instead of poultry seasoning.

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batjac38


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Reviewed: Jan. 16, 2008

good recipe - 4 stars b/c I didn't like so much cheese w/such a healthy veg. I would cut that down next time and add some sort of roasted garlic flavoring. Butter crackers can be exchanged for anything healthy that would give it some crunch. Overall as is, kids still gave it a thumbs up!

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GECKO3


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Reviewed: Jan. 13, 2008

I didn't tell anyone what this was made of, I just said it's a healthy alternative to mashed potatoes and everyone loved it so much! When I said it was called butternut squash, my boyfriend's son, who is 12, was on his third helping and he said he was glad I didn't tell him the name before he ate it or might not have loved it so much! I added the poultry seasoning as suggested by previous reviewers, but I did not saute the onions, and it still turned out excellent. I added more butter crackers than it called for and covered the glass baking dish with foil. I removed the foil at the end and baked for an additional 5-10 minutes until it browned the crackers a little. I will be making this again for sure!

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lisanjeff

	Cooking Level: Intermediate Living In: Long Grove, Illinois, USA
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Reviewed: Dec. 7, 2007

This recipe was okay, but not something i would make again. I personally like the butternut squash in the sweeter recipes. But, it was by no means "yucky", just not a keeper.

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cortnie7

	Cooking Level: Expert Living In: Huntsville, Arkansas, USA
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Reviewed: Oct. 20, 2007

Yum - very good. I had a fresh butternut squash but I think I may use the frozen kind next time to save myself a step. It did taste really yummy with the fresh squash though (which I cooked in the microwave for about 8 minutes). I also sauteed the onions first, as people suggested. This is a keeper!

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EVERETTMOM

	Cooking Level: Intermediate Home Town: Wilmington, Delaware, USA Living In: Richmond, Virginia, USA
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Reviewed: Oct. 16, 2007

This was excellent! My family loved it. I baked my squash instead of boiling it. Also, I agree with other reviewers about sauteeing the onions before mixing it in the squash.

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ELLINCL

	Cooking Level: Expert
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Reviewed: Aug. 7, 2007

Based on the reviews, I sauteed the onions and added 1 tsp of curry powder and 3 cloves of minced garlic. Additionally, I reduced the squash to 2 pounds and added 1 pound of diced ham. I used waiverly crackers on the top. I used a square flat bottomed corning ware dish and increased the temp. to 400 to reduce the risk of the dish being to wet. Served with green salad and crisp white wine. Husband thought it was a side dish, not main course, even with the ham. I loved it.

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valerie

	Cooking Level: Intermediate Living In: San Francisco, California, USA
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Reviewed: Apr. 6, 2007

This was Excellent!! My husband is a very picky veggie eater and he LOVED this, so did my 3 yr. old son. I did sautee the onion to soften it before adding to the mixture, otherwise I follwed the recipe exactly. Thanks for a great way to serve squash.

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BJStallings


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Reviewed: Jan. 18, 2007

I read the previous reviews and prepared the recipe according to directions with the exception of spice. My primary comment is that the onion should be "softened" before adding to the mix for baking. I suggest stir-frying the onion until clear prior to mixing with the eggs, cheese, etc. I baked my squash in order avoid fighting the peeling battle. I agree that more crackers are needed to fully cover the casserole, though a whole sleeve might be a matter of taste. Finally, I added 1/2 tsp of curry to add some flavor - which worked out fine in my book. In summary, this is a very good base recipe which can be adjusted to taste.

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nlkoch


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Reviewed: Dec. 4, 2006

I absolutely loved it... the texture was wonderful and it was very easy to make. Would be perfect for a holiday buffet... I thought the taste was fine... not bland as some as said... perhaps I might try adding some brown sugar to the Ritz Cracker topping next time just to check it out... Thanks for a nice recipe..

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MRBOEJANGLES

	Cooking Level: Expert Home Town: Gales Ferry, Connecticut, USA Living In: Media, Pennsylvania, USA
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Reviewed: Nov. 29, 2006

It was bland. I didn't really like the taste of the crackers on top. They seemed to downgrade the recipe, especially among our other delicious Thanksgiving food.

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Sally S.

	Cooking Level: Expert
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Reviewed: Nov. 27, 2006

Like others, I added the 1 teaspoon poultry seasoning. It turned out very yummy! I made more the next day with acorn squash and another big hit :)

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MEGYEAH

	Cooking Level: Expert Home Town: Sewickley, Pennsylvania, USA Living In: Moon Township, Pennsylvania, USA
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Reviewed: Nov. 10, 2006

Hard to peel but very good; sweet I'd say but not too. I used one that was probably 10 inches by 5 inches at the base. I also used an entire sleeve of Ritz Crackers which I crushed and blended in about 2 tblspns of butter with a fork. I used almost all of it to make the topping. My husband and 8 yr old picky eater liked it a lot.

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LillysMom


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Reviewed: Nov. 4, 2006

Based on the previous review, I tried to figure out what spice would complement this dish and I settled on 1 tsp. of poultry seasoning (which I've been addicted to since I found Carol's Chicken Salad on this site). It seemed to be a pretty good choice. I agree the texture was a nice upgrade from the usual mush and I really enjoyed the topping (I put a sheet of tin foil loosely on top for some of the time to keep it from getting past golden.)

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MAMABEAR2TWOCUBS

	Cooking Level: Intermediate Home Town: Kokomo, Indiana, USA Living In: Poway, California, USA
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Reviewed: Oct. 30, 2006

Oh my, I've never been the first reviewer! I made this yesterday. I love these kind of dishes because they're so make-aheadable. This was quite good. I liked the texture as compared to the typical runny mashed squash sides. There's a spice missing to make it stand out though, but I haven't figured out what it is yet. I liked it enough to make it a keeper for this veggie, but it needs a little more ooomph - but not butter or cheese, please. Try it and let me know!

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claudygirl


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