Reviewed: Nov. 15, 2009

This recipe looked so good! Had to make this with a couple of variations because I did not have any parsley. Made the recipe without and added some maple syrup. Not into everything just into my own bowl as I was not sure how it would turn out. Saw maple syrup in another butternut squash recipe on this site. It turned out really good. Did not try it with pepper yet, will do. Tried with and without lemon. Liked it more without the lemon. Very nice!

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Jo-Anne

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Reviewed: Nov. 6, 2009

I rate this 3 stars because it was okay. The onions and pecans in it were great. I added cranberry's, cayenne pepper, and used fresh parsley. Also I microwaved the squash before cooking it. It was good and I went back for seconds. Just for the amount of work and time it took to prepare this meal, I will not be making it again.

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Jess

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Reviewed: Oct. 23, 2009

I liked this recipe and will make it again. It had just enough natural sugar in the squash that it didn't need sugar added. My husband really liked it, too.

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ginger09

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Reviewed: Oct. 22, 2009

I liked this bkz it was a good sidedish without being overly sweet. (Most butternut squash recipes are sweetened with sugar or cream.)However, mixed reviews from the family, kids liked it, DH thought it was dry.

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sunnycook

Cooking Level: Intermediate

Home Town: Butler, New Jersey, USA

Living In: Racine, Wisconsin, USA

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Reviewed: Oct. 7, 2009

definetly add the nuts, raisins, cayenne pepper and brown sugar as one of the other members recommends

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dmacneil

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Reviewed: Sep. 19, 2009

This was marvelous. I'm a squash newbie and realized after the fact that I had buttercup rather than butternut squash. The only other thing I changed was that I roasted the pecans in the skillet first instead of using the oven. Great blend of sweet and savory.

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SIXMITTS

Cooking Level: Intermediate

Home Town: Louisville, Ohio, USA

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Reviewed: May 31, 2009

great recipe! used brown sugar and walnuts instead of pecans and it was excellent!

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Bexter84

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Reviewed: Mar. 14, 2009

I've been looking for new veggie recipes, and this one is excellent! I added craisins, cinnamon, and cayenne pepper as suggested. This dish was colorful and full of flavor! We'll be making this one again and again!

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HeatherA

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Reviewed: Feb. 11, 2009

Wonderful and easy with only a few ingredients! It's hard to believe this recipe is good for you...it tastes so decadent. The only hard part was cutting the squash....I think next time I might microwave it for a few minutes before trying to cut it up (to soften it a bit)

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jennwright

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Reviewed: Feb. 6, 2009

Thanks for contributing this recipe. I used half butter and half olive oil. Instead of parsley, I minced fresh rosemary and cooked it along with the onions. When time to add the squash, I added 1/4 to 1/2 cup chicken broth for flavor and to aid the squash cooking. Alas, I was out of pecans but will surely add them next time.

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BUDINLI

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Reviewed: Dec. 30, 2008

So good. Next time I'll use a little less butter just to make it a bit healtier.

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TEALA

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Reviewed: Nov. 17, 2008

I've served this dish every Thanksgiving since 2003 and it's always a hit. Make it as-written the first time and then adjust if you see fit. It's delcious as-is. Here are some simple things you can do to make this dish a success with less work: 1) Buy the pre-cut butternut squash--your pieces will be the same size and will be more likely to cook evenly. 2) You can't always substitute dried parsley for fresh and you shouldn't in this dish. It won't be as good, so don't blame the recipe and rate it lower if you do this and don't care for it. Use FRESH! 3) Microwaving the squash first to par cook it as another reviewer mentioned is an excellent idea. But, if you don't, no worries. Stir frequently and keep covered...lower your temperature if it starts to stick or cook too quickly. Lower and slower works well for me. It's ok if some of the pieces cook more than others, it gives it a creaminess that my guests enjoy. 4) If you use a nonstick skillet, you can reduce the amount of butter, it's a very buttery dish.

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Lorna

Cooking Level: Expert

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Reviewed: Oct. 6, 2008

The combination was unexpected and fantastic. I substituted walnuts because they were cheaper than pecans and added a teaspoon of vanilla. The vanilla really complemented the squash Usually I cannot follow a recipe, but I did for this one and it paid off!

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jenkeogh

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Reviewed: Oct. 1, 2008

This was good, the family liked it with no revisions. Would make again but with a little brown sugar.

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Cookin4Fun

Cooking Level: Intermediate

Home Town: Harrisville, Rhode Island, USA

Living In: West Warwick, Rhode Island, USA

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Reviewed: May 28, 2008

Yummy Yummy. I used some different squashes but it was still fabulous!

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Shsuangela

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Reviewed: Apr. 12, 2008

Someone talked about a sweet topping. I don't see ingrediants for this. I don't like to rate it because I haven't made it

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Ruth

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Reviewed: Feb. 17, 2008

I think the way this recipe is written should receive 3 stars, but I think with a few changes, it would be 5 stars (so I split the difference and gave it 4). Here is what I did. First, I cut the recipe in half as there were only 3 of us eating it (and one of them was a 2 year old). I sauteed the onions in the butter and while they were cooking, I put the cubed squash in the microwave for 3 minutes to par-cook it. Then I added the squash to the pan with the onion, added 1 Tbsp of brown sugar, salt, cayenne pepper and some craisins. Cooked that for a few minutes covered then added the toasted pecans and served. The end result was really, really good and we will make this again for sure.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Feb. 13, 2008

I am not fond of butternut squash but this is wonderful. Used dried parsley instead of fresh but otherwise followed the recipe. Yum!

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LUVNGRAMS

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Reviewed: Jan. 9, 2008

my husband made this for dinner last night and it was delicious!

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DENISE1206

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Reviewed: Nov. 21, 2007

The in-laws had me find/print this recipe for them and the Thanksgiving crowd LOVED it! My father in law mentioned that he wouldn't want to cut the squash for a living, but the end result was a huge hit, even for the "picky" eaters!

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