Reviewed: Nov. 21, 2009

I roasted the squash at 350 for about 40 minutes and left out the celery and added a lot of garlic and extra mushrooms. Definitely delicious.

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Sasafras

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Reviewed: Nov. 12, 2009

Delicious! All the flavors worked very well together; we really enjoyed this. Thanks!

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 8, 2009

I replaced the butter with olive oil, followed the recipe verbatim otherwise. Every flavor was perfect..the taste, the texture...man soo good I love fall recipes! Thanks for a keeper :)

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Nov. 5, 2009

Oh wow! This was such a hit at my house! I have made this two nights in a row! I will totally pass this recipe on.

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Darby B.

Cooking Level: Expert

Living In: Redmond, Washington, USA

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Reviewed: Nov. 3, 2009

Loved this recipe! Different, but not too crazy, very easy to make. Added a pod of garlic and a little white wine just so the mushrooms would cook down better.

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Essayons75

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Reviewed: Nov. 2, 2009

A little bland - celery isn't my favorite, but this was a good dish!

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Desiree

Cooking Level: Expert

Living In: Missoula, Montana, USA

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Reviewed: Oct. 30, 2009

Mmmmmm good and easy to make.

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Joanne

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Reviewed: Oct. 26, 2009

this was awesome!! i don't like mushrooms so i left them out, but this recipe can stand up to add ins and deletes!

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sally

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Reviewed: Oct. 21, 2009

We enjoyed this for a change of side dishes. Next time I will mix different cheeses in with the stuffing and also think this needs minced garlic; a fun recipe to experiment with!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Oct. 20, 2009

I'm not a squash fan, but I thought that this was pretty good. The flavors of the onion, celery and mushrooms overpowered the squash which is a good thing. :) Will make it again.

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proudmama

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Reviewed: Oct. 10, 2009

I added about a 1/2 cup of sausage. My husband like it. I really didn't care for it.I've never really like winter squash or sweet potatoes all that much. I was hoping this recipe would make me like winter squash. Oh well, at least Jeremy liked it!

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becky

Cooking Level: Beginning

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Reviewed: Oct. 7, 2009

It was awesome. I had some leftover chicken handy so I shredded it and added it to the stuffing. I didn't have celery handy, but it tasted great anyway. I think I found a great Thanksgiving side dish!

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Chanteuse

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Reviewed: Oct. 1, 2009

This was fabulous!! I even had my husband make the stuffing. We had no mushrooms so I added 1/2 c toastettes croutons and chicken broth to moisten. Seriously, delicious!

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CARRIE47

Cooking Level: Intermediate

Home Town: Sun Prairie, Wisconsin, USA

Living In: Barneveld, Wisconsin, USA

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Reviewed: Sep. 27, 2009

I love all the ingredients in this dish, so it's no surprise that I loved it. However, I was out of the room while the squash was in the microwave, and when I came back I smelled burning and it was a little too dried out and brown on the edges. Take the 20 minutes on high with a grain of salt! I used portobello mushrooms and it was very good. There's leftover filling, so I plan on making some more in a few days.

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SNOOD4M4

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Reviewed: Sep. 23, 2009

Delicious. I'm doing a lot of experimenting with squash lately, and so far this is my favorite recipe. I did make one modification: I don't like mushrooms, so I substituted sliced almonds in their place. They soften up nicely in the cooking process and add a little bit "meatier" texture to the mix that the mushrooms would normally provide. I ended up cooking a bit less than 1 1/2 cup each of the celery and onions, and then sprinkled in the almonds until I was happy with their distribution through the stuffing. This recipe seems to be proportioned for a fairly large squash... I cooked mine for only 10 minutes in the microwave and it was perfect for going into the oven. I also had quite a bit of leftover stuffing.

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AmandaB

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Reviewed: Sep. 1, 2009

Simply amazing! This reminds me of my grandmother's sqaush casserole! I made this recipe with the same ingredients, but let the squash cook enough so that I could scoop it out and mix with the celery, onion, cheese, and spices. After mixing, put it back in the peel and bake. (very similar method as twice-baked potatoes)

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Angela T.

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Reviewed: Jul. 20, 2009

WOW! Not in a million years would I put these ingredients together, but I am glad I found this recipe and did! The sweet squash and savory ingredients blended perfectly! Others said they cut down on the filling, but I filled with what I could, then after baking, scooped the squash onto the plate and topped with the remaining filling. I followed the recipe to a T and this is a new favorite I am sure I will make many time this fall!!!

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meganne1184

Cooking Level: Intermediate

Living In: East Moline, Illinois, USA

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Reviewed: Apr. 7, 2009

We loved this change from traditional sweet acorn squash (although we love that too!) As per reviews, I cut the filling in half and I'm glad I did because it was exactly enough! The only thing I changed was cooking in the microwave for only ten minutes since ours is very powerful, used red onion because that's all I had and adding minced garlic to the filling while it was cooking. This is a simple and delicious recipe that we will definitely make again! FYI: I cleaned the seeds from the squash, sprinkled them with olive oil, garlic salt, creole seasoning and chili powder and roasted them in the oven! Tasted a lot like roasted pumpkin seeds!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

Delicious! I had sautéed shrimp with onion and garlic as well as brown rice with this, and i ended up scooping everything out of the squash and serving in it on top of the rice and shrimp. So good! The only thing I changed in this recipe was using zucchini insteat of mushrooms and adding baby napa cabbage because I had it and it needed to be eaten soon. Also added garlic. A+ for this recipe :)

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