Reviewed: Dec. 14, 2010

I've already made this several times. A delightful change of pace and so much easier than baking squash halves and scooping them out!

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Reviewer:

DIANNE_WEBER

Reviewed: Dec. 8, 2010

This recipe was nice and tasty and left me satisfied. Leftovers keep well in the fridge.

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Reviewer:

Vince

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Sandy, Utah, USA

Reviewed: Dec. 6, 2010

I follow this recipe exactly. Even the non-butternut squash eaters absolutely love it. A favorite in my house, and out.

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mdobrins

Reviewed: Nov. 29, 2010

A nice alternative to traditional butternut squash in its pureed form. Made it for Thanksgiving dinner and my family raved-- especially loved the garlic. I only give it 4 stars because I thought it was good but not excellent.

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Reviewer:

delish

Cooking Level: Intermediate

Reviewed: Nov. 28, 2010

This is by far the best way to prepare Butternut Squash that I've come across. Simple and delicious.

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Reviewer:

jjay

Cooking Level: Beginning

Home Town: Cape Cod, Massachusetts, USA

Reviewed: Nov. 24, 2010

This was a really easy recipe to make but it tasted so much better. I would definitely keep making this. Love it.

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Reviewer:

madara

Reviewed: Nov. 22, 2010

I make this about once every two weeks in the fall and winter now. We LOVE it. I never use the parsley however - not that I'm anti parsley, just don't have it on hand. Also, I do 425 for about 25 minutes.

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