Reviewed: Jan. 15, 2012

This was a great holiday side dish. I wanted to use up some apples in my fridge, so instead of apple pie filling, I used fresh peeled & sliced apples on the bottom, sprinkled with 1 tsp cinnamon, and 1/2 tsp each of cloves, nutmeg, and ginger.

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Reviewer:

guacamolly

Reviewed: Jan. 2, 2012

I made these for Thanksgiving. The flavor was very good but I'm thinking to either use more squash or less of the apple pie filling as it was too "applely". The orange marmalade and the apricot preserves are definitely needed to add that little something. I will make it again.

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Reviewer:

pocque

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Reviewed: Nov. 8, 2011

My family loved this! I served it with a pork roast and even drizzled a little of the cranberry sauce over the pork. Yum. If you don't have the pie filling a couple of finely chopped apples works just as good, probably healthier too! I also added a little orange juice concentrate because I didn't have marmalade. Thanks for the recipe!

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Reviewer:

Sarah Lee

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

Reviewed: Oct. 28, 2011

Easy and delicious. didn't alter a thing

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Reviewer:

peterkins

Reviewed: Jun. 26, 2011

made this at thanksgiving and even my very picky son-in-law loved it!

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Reviewer:

LEMarr

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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Jan. 31, 2010

We really enjoyed this recipe. We purchased a case of squash to use over the winter, so we are always looking for ways to use it. This was a nice change, that didn't remind me of having squash!

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3 users found this review helpful