Reviewed: Oct. 3, 2012

Only 4 stars because you can actually eat the skin too..... why bother scooping out the flesh!

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Reviewer:

Ruth

Cooking Level: Intermediate

Home Town: Sarnia, Ontario, Canada

Living In: Dorchester, Ontario, Canada

Reviewed: Jun. 26, 2012

This did not work out for me, but may have been operator error. Followed the recipe to the T, but my squash came out mushy. I checked my oven temp with a thermometer when I realized this, and it was spot on. In an attempt to save the dish, I added the chicken broth suggested by others and was able to create a mashed potato like dish. This, of course, did not pair well with brown rice as it was like serving two starches. I truly appreciate the originality of this dish, but personally found it a bit hard to execute. If I try it again, I will drop my oven temperature or shorten the cooking time.

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Reviewer:

Terri

Cooking Level: Intermediate

Home Town: North Augusta, South Carolina, USA

Living In: Thomasville, Georgia, USA

Reviewed: Nov. 17, 2011

Easy. Excellent flavor. I used with buttercup squash.

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Reviewer:

gloriabeatrice

Cooking Level: Intermediate

Home Town: Elrosa, Minnesota, USA

Living In: Waterford, Wisconsin, USA

Reviewed: Oct. 2, 2011

My husband and I both thought this was outstanding, and that says a lot, because he can be quite difficult to please. I was looking for something healthy, not just another recipe for a butter/brown sugar mix to bake into the acorn squash. I wanted something that would enable us to not only taste the acorn squash, but to also try a dish that would enhance the flavor of the spices. Very good!!! Very flavorful and delicious and has the added bonus of being very healthy! I can also envision ways to prepare this to experiment with more flavors, but this is awesome as is! Thanks so much for sharing this, Jen! Great recipe!

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Reviewer:

Melissa

Reviewed: Mar. 9, 2011

This is SO good. I wanted something hearty and warm for dinner so I made this, with a few changes. I halfed the recipe and added chilli powder, vegetable stock, and tofu as recommended by other reviewers, and also roasted up half a yam and added that too. It still made enough for two, so I'll probably make a soup with the leftovers.

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Reviewer:

Eleanor

Reviewed: Jan. 9, 2011

This smelled really good when it was cooking, but we just didn't like it at all. Something about the onion + coriander + sweet squash taste just didn't go well together.

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Reviewer:

beth

Cooking Level: Intermediate

Home Town: Tonganoxie, Kansas, USA

Living In: Mission, Kansas, USA

Reviewed: Oct. 25, 2010

This was not good at all. Mealy texture, bland taste. I added some water when I combined the squash and onions, to let the squash simmer in that a little bit. Other than that I followed the recipe exactly.

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Reviewer:

Reviewed: Jul. 7, 2010

great stuff! i didn't have any coriander but it was still good

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Reviewer:

marshall2389

Reviewed: Jun. 2, 2010

Great! I cut it in half and grilled the cut open squash for 25 minutes then chopped it and tossed with the spices, substituting sage and lemon zest for the coriander. Returned it to the grill for 5 min on each side in a grill basket with tomato chunks and onion chunks also tossed with the spices.

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