Reviewed: Mar. 18, 2012

This recipe turned out just okay for me. I think someone else mentioned that it just tasted like all the ingredients mixed together, and I agree. Nonetheless, it's not really anything to complain about, just nothing to rave about either.

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Reviewer:

Kathryn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 27, 2012

This was good. I left the skin on and skipped the parsley because I don't like it. This squash is new to me in the past year and I'm still exploring different ways to prepare it. Can't go wrong with olive oil and garlic in my opinion!

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Reviewer:

anna from NJ

Reviewed: Dec. 14, 2011

Used yellow squash. Added onions. Baked and stirred occasionally, til squash began to caramelize, just shy of an hour. WONDERFUL!

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Reviewer:

ROSIELULU

Reviewed: Dec. 5, 2011

I love most squash,however I have to say this was just awful! I followed the recipe exactly and it just didn't turn out as good as I had thought it sounded.

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Reviewer:

candy

Cooking Level: Intermediate

Reviewed: Oct. 30, 2011

This is very delicious! My dh, who professed not to like squash, said he took everything back and had 3 helpings.

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Reviewer:

algts

Reviewed: Sep. 23, 2011

We cooked this on the grill in an aluminum foil packet and it was delicious.

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Reviewer:

ssharer

Reviewed: Jan. 26, 2011

This was very nice, i used butternut squash instead of delicata, and added 1/2 tsp of dried rosemary and the same of paprika. Lovely!

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Reviewer:

Melanie Booth

Cooking Level: Professional

Living In: Bath, Somerset, England, U.K.

Reviewed: Jan. 13, 2011

I've never had delicata squash before and was looking for a way to eat it. This was AWESOME! I forgot the parsley, but the taste of the garlic and the squash was so good. FAR exceeded my expectations.

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