Reviewed: Sep. 20, 2011

This was really good, but also really rich. When I make it again (and I *will* make it again!), I'm going to reduce the mayo to 1/2 cup, and add either minced garlic or garlic powder, along with a dash of cayenne. This actually tastes better the next day, as the flavors have had a chance to meld fully. Great dish - thank your for the recipe!

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Reviewer:

Lisa Puma

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Brentwood, Tennessee, USA

Reviewed: Jan. 1, 2011

Delicious!! I used Panko Italian Style bread crumbs. Kids (young and old) loved it. It reminds me of the Au gratin cheesy potatoes (with the hash browns), except sweeter due to what ever squash you choose. I used banana squash. It sort of had a mashed potato consistency. It's definitely a new favorite.

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Reviewer:

munin

Reviewed: Dec. 14, 2010

Sounded good, but we didn't care for it. Bland, mushy, and too much mayo.

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Reviewer:

DIANNE_WEBER

Reviewed: Oct. 23, 2010

Perfect as is!

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Reviewer:

gmichaela

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jul. 31, 2010

We liked the Posh Squash. I used Miracle Whip I was out of Mayo. The Whip gave it some Zip. The wife even took the left over’s for lunch. Will make again.

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Reviewer:

MrCrackers

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 17, 2010

I brought this dish to a family function (my boyfriend's family btw) and it was gone in 60 seconds! Everyone loved it, and now when we go to get-togethers I am asked to bring this dish. I do admit to tweaking it just a bit....I added fresh garlic and put it into mini muffin tins with the little paper cups (can't remember what those thingies are called) anyways so they were "finger-foods". I am making this dish tonight to go with a ham steak! Thank you for a different and yummy approach to squash!

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Reviewer:

jsweetburn

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Jul. 31, 2009

i fed this to ten kids and everyone LOVED it.. I have since cooked this a few other times and its always a hit! I don't use the bell peppers...

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Reviewer:

meshellbaby

Reviewed: Feb. 21, 2009

All the recipes I have ever seen for this use summer squash. I was surprised to see that so many people liked it with winter squash. It is wonderful with summer squash (and easier) so I will have to try with winter squash.

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Reviewer:

abc

Reviewed: Jan. 28, 2009

I am not a fan of "sweet" vegetables, so this recipe appealed to me. I had one butternut that I had no idea how much it weighed....so I just followed the directions, used one egg, fat free mayo (probably less than 3/4 cup) and grated Kraft blend of 2% white sharp cheddar/swiss and parm cheese...and OMG!!! Fabulous!! Thanks so much.

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Reviewer:

Kathe

Cooking Level: Intermediate

Home Town: Petersburg, Virginia, USA

Living In: Harrisonburg, Virginia, USA

Reviewed: Dec. 18, 2008

I pureed the squash like other reviewers said and after adding all the ingredients was left with practically a soup! It tasted like kinda tangy but sweet. The onion didn't add much. The cheese was so over powered by the mayo you could barely taste it and the bell pepper just looked weird!

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