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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Michelle74

Cooking Level: Expert

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Reviewed: Nov. 11, 2007

We have been making this recipe for a while, and love it. The changes I always make are: 1)microwave the cubed squash for about 5 minutes before it goes into the pan...makes it cook much faster, and more evenly; 2)add craisins...makes it pretty and delicious; 3)sprinkle on a little cinnamon and a tiny bit of cayenne. We really love this dish. Try it!

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CarolinaGirl

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Reviewed: Sep. 27, 2007

I made this for dinner last night and thought it was really good. I did microwave the squash for about 5 minutes in a shallow dish of water to make it easier to cute. The only thing I would adjust is the amount of onion - I felt it was a little overbearing so I think I'll only use half the amount next time.

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jmbubble

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Reviewed: Sep. 14, 2007

This recipe received the highest reviews from my DH (who grew up hating squash) and 5-yr old son (who has never shown an interest.) DH told me "Never change a thing!" The crunch of the pecans, sweetness of the sauteed onions and slight contrast of parsely were perfect. It was cooked *slightly* unevenly, which I take credit for not stirring very often, but no one even cared about the 1/8 slightly harder pieces. Not only will I make this again, I won't change a thing and have been threatened if I *don't* make it again!

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Hoosier Mom

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Granger, Indiana, USA

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Reviewed: Aug. 19, 2005

I tried this recipe sans pecans (since I don't care for them) and it came out fabulous! I also added a teaspoon of brown sugar for a little thick, sweet sauce. With the onions - Delicious!

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CBEARHONEY

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Reviewed: Oct. 19, 2004

The squash cooked unevenly (yes, I stirred it), and the whole dish was rather disappointing. Maybe it was the particular squash, I don't know, but I think I'll go back to the usual baked squash.

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ALEXBETTY

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Reviewed: Oct. 21, 2003

Great recipe! I love pecans and butternut squash but wouldn't have thought to pair them up. I'll be serving this one often!

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VJGL

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Reviewed: Sep. 30, 2003

This seemed like a great idea - the different textures and flavours really appealed to me. Unfortunately, the idea didn't translate into great taste. In all fairness, it could be because the squash I used turned out to be rather tasteless and not sweet at all. I'm giving it 3 stars in case the squash itself was to blame. If I make it again with a sweeter squash, I'll review the recipe again, too.

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Montreal mom

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Sep. 4, 2003

This was really yummy!! My husband probably ate more than 1/2 of it himself!! I would not change a thing on this recipe! Thanks for sharing!

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LMACLAREN

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Reviewed: Dec. 14, 2002

I tried dried parsley instead of fresh and did not like the taste of it. I may have just added too much. My mother-in-law didn't mind the taste. I will not make this again.

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