Reviewed: Jan. 26, 2011

I baked both the squash and the sweet potatoes. I think it's healthier, and it's much simpler to get them out of their jackets when they're cooked. I put the squash in at 350 for 30 minutes then added the potatoes for another 30 minutes. The result was delicious, and sweet enough that I didn't add any sweetener. I would definitely make it again using the same method.

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20 users found this review helpful

Reviewer:

Linda

Reviewed: Sep. 20, 2010

I cooked butternut squash for the first time! I had no idea what to do with it but this recipe gave me lots of direction. Thanks to everyone for their ideas.

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6 users found this review helpful

Reviewer:

ericka24

Cooking Level: Beginning

Home Town: Brooklyn, New York, USA

Reviewed: Sep. 18, 2010

Yummy! I baked the squash in the oven, rather than boiling it. I thought it may retain more vitamins this way. Otherwise, I followed the recipe exactly. It was delicious. Next time, I may add a little bit of butter, and make a breadcrumb topping for it and bake it. I'm thinking that it will be similar to the sweet potato bake that i love from boston market restaurant.

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16 users found this review helpful

Reviewer:

Julie

Reviewed: Sep. 13, 2010

Made as directed, and hate to say it, but I was disappointed. I love all the ingredients in this, but it tasted watery and bland. I had a helping, but even the baby wouldn't eat more than one bite....

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6 users found this review helpful

Reviewer:

luv2bake

Reviewed: Aug. 16, 2010

Great recipe! Tasted and smelled delicious. It did turn out a little watery, but that could have been my fault? Will for sure make this one again.

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4 users found this review helpful

Reviewer:

cheryl

Reviewed: Jul. 26, 2010

Very good! I added 1-2 T of butter with some splenda brown sugar blend. I did not have any syrup so I used 1 T. of dark molasses. Really good!

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5 users found this review helpful

Reviewer:

zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

Reviewed: Apr. 8, 2010

YUM! Great for kids especially. I added a couple tablespoons of butter and some salt and pepper to make these more like traditional mashed potatoes. The addition of the squash made these light and fluffy.

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4 users found this review helpful

Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Apr. 1, 2010

Yum. I used half of a large squash and 2 small potatoes. For syrup I used half ED Smith sugar free syrup and half regular pancake syrup. Doesn't need butter, already very moist. Definitely better with salt.

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6 users found this review helpful

Reviewer:

KanadiaKatie

Cooking Level: Intermediate

Home Town: Brantford, Ontario, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Mar. 16, 2010

Everyone loved it! It's better with some salt though--more of a side dish than a dessert that way.

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5 users found this review helpful

Reviewer:

LynnM

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 26, 2010

I had never cooked with butternut squash before. We love sweet potatoes and thought we'd like to try this recipe. I'm so glad we did. It was a very pleasant surprise. I even enjoy this recipe cold!

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4 users found this review helpful