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Reviewed: Jan. 13, 2008

My bf and I didn't really like this. It was tangy, which I kind of liked, but we aren't sure enough about it to make it again. I'm not thrilled with the amount of mayo it called for (I'm not a big fan of the calories or the taste), and I didn't have onion or bell pepper, so I left that out. It may have been better with those ingredients, but I still don't think we'd like it. So I'm going to search for something we might like better.

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pomplemousse

	Cooking Level: Intermediate Home Town: Pendleton, Oregon, USA Living In: Dumfries, Virginia, USA
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Reviewed: Mar. 30, 2007

Tasty! I had a 16 oz package of frozen squash and didn't like the flavor of it plain so I found this recipe. I am on South Beach so I didn't use the bread crumbs and didn't have any green pepper. I still found it yummy!

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denab

	Cooking Level: Intermediate Living In: Richmond, Virginia, USA
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Reviewed: Dec. 19, 2006

I used half sour cream and half mayo, added salt and pepper and only used one egg. The flavor of the suash was good but I was not crazy about the bread crumb topping. It seemed a little dry and didn't do much for the flavor.

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MISSILE198

	Cooking Level: Intermediate
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Reviewed: Sep. 25, 2006

I customized this recipe for myself, I only used one egg, and it came out great. Delicious!!!

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DELICIA9999

	Cooking Level: Expert Home Town: Decatur, Alabama, USA Living In: Dallas - Ft. Worth, Texas, USA
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Reviewed: Sep. 19, 2006

My husband loved it, even my 19month old wanted more!

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White Raven

	Cooking Level: Intermediate Home Town: Santa Rosa, California, USA Living In: Healdsburg, California, USA
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Reviewed: Aug. 24, 2006

Wonderful all-round recipe - one more good way to use up the hoards of squash I get out of my garden each summer. As noted by previous reviewers, recipe needs salt. Like one other reviewer, I sauteed the onion and bell pepper, instead of boiling. I squeezed all water out of the squash, with the result that the recipe was maybe a hair dry? Next time I make this, I will try adding 1/4 cup honey-dijon mustard and a teaspoon of salt, and I think I won't be so zealous about squeezing out ALL the water...

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TYGRWMN

	Cooking Level: Expert Home Town: Menlo Park, California, USA Living In: San Jose, California, USA
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Reviewed: Aug. 9, 2006

I cooked this recipe for my parents, grandmother, brother, and my niece and nephew. They all loved it! It was extremely easy to make and even the kids wanted seconds. I added garlic and a little bit of sour cream, and I used Italian breadcrumbs. This will be a summer favorite.

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Amanda Cornelius

	Cooking Level: Beginning Home Town: Fruit Heights, Utah, USA Living In: Cheney, Washington, USA
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Reviewed: Feb. 19, 2006

This is wonderful. I keep coming back to this recipe in the summer to make again and again.

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Emily S.


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Reviewed: Nov. 28, 2005

I wasn't quite sure when I was making this what the texture was supposed to be like. I used one butternut and one accorn squash, sliced them and removed the seeds, then peeled, cubed, and boiled the pieces along with the onions. Once they were good and soft, I smooshed them with the mixer, along with the rest of the ingredients. Topped with the bread crumbs and baked. I got lots and lots of compliments on it.

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Suzy Sivley


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Reviewed: Aug. 26, 2005

I tried this and thought it needs a little salt and pepper. Otherwise it was great. I used green and yellow squash. I think it would be even better with sausage or bacon crumbled into it. You could used green, yellow, and red peppers for color or if you like it hot use hot peppers.

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WINNIEKUHL

	Living In: Waynesboro, Virginia, USA
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Reviewed: Aug. 12, 2004

Very Good..I used butternut squash..I sauteed the onion ( iused a red one) w/ the green pepper and then added it to the boiled squash. I also used 1/2 cup light mayo and 1/2 cup of a veggie parm/mozz blend...one to 2 T sprinkled on top all that lowered the calorie content and made the best way to make butternut squash I've ever tasted...My husband loved it too!!!!!

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GRANDMASCOOKIES215


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Reviewed: Aug. 11, 2004

This is amazing! Only to be fair, I did modify the recipe. I didn't have the parmisan, so I used swiss and it turned out so yummy! My husband who hates squash loved this!

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shan~

	Cooking Level: Intermediate
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Reviewed: Jun. 30, 2004

This had really good flavor, but the 2 eggs gave it an unexpected consistency that we didn't really like. Would make again with one, or even no eggs.

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1SOUTHERNGIRL

	Cooking Level: Expert Home Town: Birmingham, Alabama, USA Living In: Auburn, Alabama, USA
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Reviewed: Jul. 30, 2003

This was a great recipe. It was delicious and easy to make. The thing I liked most is that it didn't taste like the usual squash casseroles that you use cream soups in. It has a very unique, light taste. My husband loved it.

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LEGENTRY


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