i would give it 5 stars for the taste, but my hand was dead by the time i was finished peeling and cutting it. too much work. it was definitely tasty, tho. my husband found a good "mashed" version on here that was just as tasty and much less work. thanks for the recipe tho.

This recipe is very good. I ended up slowly sauteeing it for a long time, and it was tender and tasty. It was easy to adapt to my tastes; I like some salt and pepper. Next time I make it, I think I'll add some ginger, too. To peel the squash, I cut it in half the long way (stem to blossom) and after cleaning out the seeds, I laid it down, cut side down and cut it into 1 to 2 inch wide slices. I then was able to slip a paring knife under the skin and remove it quickly. It only took a few minutes to peel it that way. I'll definitely make it again.

This recipe is unbelievably awesome! Every person I've made it for agrees. I make this all the time for all sorts of events... it went to last year's superbowl party, and due to popular demand, will be back this year! YUM!!!

For the type of recipie this is, it is excellent! My whole family enjoyed it. I used splenda brown sugar to make it a little more sweet without adding too much sugar as well.

Luckily I tried this recipe before I served it to guests. I followed the recipe to a tee. It was awful! Please think twice before making.

This did not taste good at all. We even tried adding brown sugar and it still doesn't taste very good.

This is a great concept, but I felt that the onions were overpowering. I will make this again, and for my taste try less onion, or a milder onion. Thanks for the recipe! Tip: I found the squash easier to peel cut in quarters and placed standing on a cutting board. I also used a paring knife which was much easier to navagate than a peeler, or a larger knife.

Good easy recipe. After I peeled my squash I baked it in the oven while I toasted the pecans. Nice alternative from a sweeter squash dish.

very tasty- i used the precut butternut squash i found in the market and added the cranberries suggested by other users- awesome!

Husband and kids hated it. I thought it was just OK. Wierd flavor combination and we are and adventuresome bunch. Won't make it again.

I think this is about the most delicious way you could possibly cook squash. If I could, I'd give it a 4.5 star rating. Through no fault of the recipe, it failed to catch on with my family. I will probably still make it for myself because I really liked it. My only complaint is that the toasted pecans are SOOOO good, but then they get soggy after a couple of hours if you sprinkle them on the dish. I think they need to be kept seperate until the dish is served - even if you have leftovers. Warm up the leftovers, and THEN add the pecans so that hearty crunch is still present. The texture contrast of the crispy pecans with the soft squash is wonderful.

Very good. Use a sturdy vegetable peeler then slice and cube. Is best w/ butter but I reduced by a TBSP. When cooking butternut squash, be generous w/ the salt and pepper. I added garlic and at others suggestions, coriander, ginger, & parmesan. Is beautiful served over rice & paired w/ a green veggie.

delicious, especially with cranberries

I thought this was really good and I liked not having to cook the squash for an hour. I cut it up in small chunks like others advised and it worked out great! Thanks for the recipe :)

Delicious! Peel with a vegetable peeler for ease, forget nuking in the micro, it makes the squash too smooshy. Don't fiddle with the seasonings, it's perfect the way it is!!!

so so at first, but after refridgerating overnight and eating cold the next day i'd definitely make it again!

This is such a wonderful, simple, different, and delicious recipe! My husband swore that he hated squash and would not eat it no matter what. This recipe changed everything for him, and he now loves all kinds of squash, new vegetables, etc. It's easy to get stuck in a rut with squash and always do the same thing. This is a refreshing change, yet it's still so simple and familiar. Yum!!!

Awesome recipe. I didn't have pecans so I used walnuts and pinenuts instead, they worked great. My whole family loved it including my very picky 4-year old son. Definitely a recipe to make over and over again.