Reviewed: Oct. 8, 2011

Love it! I even forgot the Parmesan last time I made it, but it was still delicious. Mine usually takes 35 minutes in a 400 oven. Great as a leftover, too.

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Reviewer:

SIXMITTS

Cooking Level: Intermediate

Home Town: Louisville, Ohio, USA

Reviewed: Sep. 9, 2011

I made this just as suggested, and it was TO DIE FOR!!!

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Reviewer:

Nicole

Reviewed: Aug. 27, 2011

This was the first time I have ever cooked butternut squash. I left out the parsley since I didn't have any and added about two tea spoons butter to the mix and it turned out perfect!

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Reviewer:

sunnyforce

Cooking Level: Intermediate

Reviewed: Jun. 14, 2011

Very tasty:-) I will be saving this in my recipe box:-)

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Reviewer:

shannonjean82

Cooking Level: Intermediate

Living In: Kingsland, Georgia, USA

Reviewed: May 14, 2011

I loved this, it's a great way to do squash!!

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Reviewer:

CamBerWeb

Cooking Level: Intermediate

Reviewed: Apr. 19, 2011

Tasty--I'll make it again

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Reviewer:

Errica

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Apr. 3, 2011

Very yummy, will make again, thanks!

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Reviewer:

SHERA1088

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Mar. 22, 2011

These are great. I made them without the cheese since I'm on a no dairy kick, and they turned out delicious. This recipe was especially effortless since I bought the butternut squash pre-cubed. A healthy and tasty side dish.

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Reviewer:

Jonny's Girl

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Reviewed: Mar. 15, 2011

Thought I hated squash till I made this recipe. Now I crave it. We took this one step further and made it into soup. YUM! I added a little more salt and pepper to taste. You can cream the soup with milk cream or even cream cheese.

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