Reviewed: Nov. 5, 2011

I found these a little too sweet with the squash. It was a lot of work for a dish that tasted like sweet squash and little else.

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Reviewer:

~Plu~

Cooking Level: Intermediate

Living In: Lucerne, California, USA

Reviewed: May 29, 2011

We wanted to serve this as a main dish although, judging by the serving size, this would only make a small side dish. We used a whole onion, a whole green pepper, and half of an acorn squash and around a cup of dried white beans instead. With these adjustments, I would say this recipe makes around 4 servings, although they're still on the small side for a main dish.

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Reviewer:

avila

Reviewed: Mar. 4, 2011

We had this dish last night and it was sooo good, each one of us repeated twice.

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Reviewer:

vegmomfeedsmeateaters

Reviewed: Jul. 26, 2010

This recipe was delicious- I used butternut squash in place of calabaza- Will definitely make this again!!!

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Reviewer:

Kate

Reviewed: Dec. 4, 2009

excellent instead of the green pepper, onion, garlic, cilantro i used my home made sofrito (almost same thing). i omited the bouillon and salt and added some diced ham and throw it into the sofrito when your simmering it in the beginning and a couple diced olives never hurt anything :) but i dont use them all time. great recipe!!

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Reviewer:

PhoenixMommy

Cooking Level: Intermediate

Home Town: Chamberlain, South Dakota, USA

Living In: Freeport, New York, USA

Reviewed: Jan. 9, 2009

I enjoyed this recipe. However, I ommited that pumkin and cumin and substituted vegetable broth for the water and bullion. I will make this again Maybe with the pumpkin next time.

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Reviewer:

WENDY-WOMAN

Reviewed: Jan. 7, 2009

With several changes, this recipe is a favorite. I added 2 cups of butternut squash in place of the 1/4 cup of calabaza and I also used an entire bunch of cilantro instead of one sprig. This was a hit at my families Christmas get-together.

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Reviewer:

Corrie

Reviewed: May 8, 2008

So good! I used Jamaican Jerk seasoning and yellow summer squash. A few red pepper flakes for heat and some brown sugar for sweetness.

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Reviewer:

gapch1026

Reviewed: Jan. 4, 2008

For all the chopping and the amount of time, these were not worth it. My 8 year old liked them more than the adults did. On the plus side, it is pretty healthy.

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Reviewer:

Natalie

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Overland Park, Kansas, USA

Reviewed: Jan. 29, 2007

This was really easy to make and soo inexpensive and healthy! I followed the recipe exactly. I served it with white rice and pork chops. I was very pleased and so was my husband! Will make again!

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