Reviewed: Jul. 12, 2000

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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8 users found this review helpful

Reviewer:

LEGENTRY

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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6 users found this review helpful

Reviewer:

1SOUTHERNGIRL

Cooking Level: Expert

Home Town: Birmingham, Alabama, USA

Living In: Auburn, Alabama, USA

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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Reviewer:

shan~

Cooking Level: Intermediate

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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Reviewer:

GRANDMASCOOKIES215

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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1 user found this review helpful

Reviewer:

WINNIEKUHL

Living In: Waynesboro, Virginia, USA

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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Reviewer:

Suzy Sivley

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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Reviewer:

Emily S.

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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9 users found this review helpful

Reviewer:

Amanda

Cooking Level: Beginning

Home Town: Fruit Heights, Utah, USA

Living In: Cheney, Washington, USA

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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1 user found this review helpful