Reviewed: Nov. 17, 2009

This wasn't enough to convert my kids into squash lovers, but they didn't make any faces either. DH and I liked it quite a bit. I added the zest from half of a lemon to the honey-butter sauce before baking, gave the flavors a little more brightness.

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Megan

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

Just scrumptious. We really loved the flavor of the cinnamon and ginger combined with the butter and honey. The timing was perfect. Done to a turn and better than dessert although it was not overly sweet. Just right. Gona serve this on Thanksgiving!!

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2009

I have made this before but without the ginger, added a nice little zing. I use smaller amounts of honey and butter and put about a tsp. of each in every 1/2 comes out great.

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DrIgis

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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Reviewed: Jan. 16, 2009

This recipe is a great way to prepare acorn squash. I generally only make one acorn squash at a time so I adjust the ingredients accordingly. I put both halves into a small dish with about an inch of water at the bottom and I find this cuts down on the cooking time considerably. It is very easy to adjust the ingredients to your liking, I don't even measure anymore, just put in what seems right. For instance, I don't use much butter (or margarine) but I love the honey and spices. I spoon the syrup over the cut edges of the squash as it cooks and it turns out soft and sweet, a very nice side dish.

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betabear

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Reviewed: Dec. 2, 2008

Not bad per se, but entirely too sweet. Even though you pour out the liquids when it is done, it still seems a bit too buttery and unhealthy. If I made it again, I might cut the butter and honey by half - but my husband really hated this...he thought it was too much like a dessert.

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Lisa B.

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Reviewed: Nov. 5, 2008

Delicious! I couldn't get enough of this!

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SPUNKYSIMONE

Cooking Level: Intermediate

Home Town: St. Cloud, Minnesota, USA

Living In: Hammond, Wisconsin, USA

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Reviewed: Oct. 30, 2008

Oh my heavens, that's tasty! Didn't change a thing and it was perfect. I prepped them the night before and when I got home from work just shoved them in the oven to bake. Served it with a chicken & dressing casserole.

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B. Bailey

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Reviewed: Oct. 28, 2008

The BEST squash recipe I have ever had.. hands down! Somehow the honey just worked much better than brown sugar ever has, and I feel a little better using honey vs. sugar. The ginger added to the cinnamon was a more complex flavor than the cinnamon by itself, and a vast improvement. Going to make this again!!!

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Myo

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Reviewed: Nov. 12, 2007

This acorn squash turned out sweet, delicious and soft. I can't wait to make it again! I used one large squash instead of 4 smaller ones, cooked two halves so that the hole in the center would hold all of the liquid while it baked; then I cut those in half longways after cooking to make quarters serving 4 people. I used it as a side dish to Honey Baked Chicken II (from this site) and the flavors matched well. I cooked the squash in the oven at the same time as the chicken so I upped the time to 1.5 hours. Try this recipe!

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