Reviewed: Nov. 22, 2009

Maybe my squash was too small, but this turned out too watery and sweet.

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EVEDDER

Living In: San Francisco, California, USA

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Reviewed: Oct. 28, 2009

I am not sure if my butternut squash was just really small or what but there was WAY too much liquid and it was WAY too sweet. I ended up making two decent size sweet potatoes and mixing that with the squash and the sauce. That helped even out the consistency and the sweetness but it was still a little too sweet for my taste.

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Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 11, 2009

This is delicious with subtle hints of maple & lemon (use fresh squeezed for better results). I only used a fork to smooth everything together....didn't need the mixer :) NOTE-the water in the recipe is not to be included with the final ingredients. Use it ONLY to put in the bottom of a roasting pan & DISCARDED after the squash is cooked.

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da_cook

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Reviewed: Sep. 21, 2009

This was good but think simply mashing with butter would have been just as good. I did not add water as the recipe calls for and it was still very runny.

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Sheila

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Reviewed: May 1, 2009

This is such an easy way to turn plain old butternut squash into a dinner party worthy side! I was worried that the maple syrup might make it too sweet, but it was the perfect amount. I sprinkled about 1/3 cup chopped pecans on top which really made this dish complete. Yum!

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Jen

Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

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Reviewed: Feb. 25, 2009

This squash is AMAZING. I served it for Thanksgiving and it was a huge hit. Everyone really enjoyed the departure from the ordinary.

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Bethany Nash

Cooking Level: Intermediate

Home Town: Cumberland, Wisconsin, USA

Living In: Rice Lake, Wisconsin, USA

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Reviewed: Jan. 22, 2009

This is the perfect, not to sweet butternut squash recipe. It's light, and the lemon flavor is a perfect match. My mother always made our Thanksgiving squash casserole so sweet- with marshmallows and all that, and I was never a big fan. So I volunteered to make the squash this year and used this recipe. Everyone raved about it!

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A. Sheffield

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Reviewed: Nov. 28, 2008

I probably should have waited to make this dish until after I had asked the question, 'what quantity of squash?' I used a medium sized squash and what I got was a very thin, ultra-lemony dish. It kind of tasted like lemon chiffon soup, which was good, but not the squash dish I was expecting with my Thanksgiving dinner.

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Hedy

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Reviewed: Nov. 9, 2008

This was very good although I did it a little different. I left the squash in peices. After I mixed in the lemon & syrup I acutally drained the juices into a saucepan and thickened it with corn starch...so I then had a thick sauce to pour over my butternut squash peices. I bet it tasted the same and I liked the idea of having the squash cubed instead of pureed.

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DanaL

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Nov. 6, 2008

I loved this recipe so much I made it again three times this past month! The syrup and lemon more than provide enough flavor that I was able to cut back on the butter to make it healthier.

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SKB

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Reviewed: Oct. 13, 2008

Even after much mashing and beating and whisking, the consistency of this dish is too stringy for my taste.

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rlburns1222

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Reviewed: Mar. 29, 2008

I thought this tasted just OK. My mother in law loved it, but my hubby, kids, and I agreed that the lemon flavor was too much. Perhaps I didn't have as much squash as the original recipe had, since squashes do differ in size. Still, I just wasn't into the lemon flavor at all. I will go back to my usual concoction of squash, butter, and brown sugar.

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annbillfitz

Cooking Level: Intermediate

Living In: Vestal, New York, USA

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Reviewed: Mar. 20, 2008

This was great. I'm an older person and believe it or not my husband nor I had ever eaten butternut squash. Since we are trending toward healthier meals meaning less sugsr etc. I decided to try this recipe and am pleased thst I did. This is excellent for first time squash eaters.

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JUNEAD

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Reviewed: Dec. 1, 2007

Wow . . . . . YUM! DH loved this so much he asked me to double it (or even triple it) and bring it to dinner on Christmas Eve, with enough left over to bring some the next day to my in-laws' for Christmas Day. Very easy, healthy and very, very tasty. :o)

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SYLVIAWIG

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Reviewed: Nov. 20, 2007

This is a quick, easy way to prepare butternut squash. I added 1 1/2 tsp of high quality cinnamon - Vietnamese Cassia - which I purchased at Penzey's Spices, and 1/2 tsp of ground allspice. I like butternut squash more than sweet potatoes. The flavor is milder. Simply heavenly recipe. Tastes like dessert but this is very healthy!

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Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

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Reviewed: Nov. 12, 2007

I steamed the squash. Next time would bake. It didn't take enough maple syrup to give it the sweeter taste that I would like. Easy.

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PCooper

Living In: Stanfield, Oregon, USA

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Reviewed: Nov. 11, 2007

So good! I might have baked my squash with too much water in the dish because it came out a bit watery. But it was an easy fix..I tossed it in a pot and let it simmer for a few minutes to cook out the liquid. Love the fresh lemon..it added a bright tangy flavor and the maple syrup didn't overpower any of it. I used real maple syrup from Canada and added a dash of salt. Served it with roasted chicken, veggies and cranberry sauce. Definitely a keeper..easy and delicious..how could anyone not like this dish? I might add sweet potatoes and/or apples next time just to play around with the recipe, but it's great as is!

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krista v.

Cooking Level: Expert

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Reviewed: Nov. 8, 2007

Very simple, healthy and very tasty. Needed a simple butternut squash recipe, found this here and it was a hit at the baby shower. Will make again for thanksgiving, and definitely use real maple syrup!

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Jen

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Reviewed: Sep. 11, 2007

Not as good as I anticipated even though the ingredients are all ones that I love. Family poo-poo'd it. Will not make again.

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GREEKGIRL

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2007

Very good. This is one of the simplest and tasty ways I've found to prepare butternut squash. The lemon really brightens up the flavor, and 100% maple syrup is subtle but flavorful. I can't imagine that it would work as well with fake maple syrup.

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SABE11

Cooking Level: Intermediate

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Lemon-Maple Butternut Squash

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