Reviewed: Jan. 28, 2012

Prepared just as written...yummy

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Reviewer:

1 busy momma

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

Reviewed: Jan. 21, 2012

Delicious, quick and easy. I found it took much longer to bake so I increased the temp to 400 for a quicker bake. Of course it all depends on how soft/firm you like your squash. Great recipe!

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Shannon A

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Cooking Level: Intermediate

Home Town: Catonsville, Maryland, USA

Living In: West Friendship, Maryland, USA

Reviewed: Nov. 13, 2011

I had to cook for about 45 minutes - but other than that I did not change a thing and it was delicious

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JESOLEN

Reviewed: Feb. 24, 2011

Very good, just sweet enough, maybe could use a little less butter. I also added a little black pepper. I was looking for a recipe that served squash as a vegetable and not a dessert loaded with sugar and butter. If you don't like the taste of squash, you might not like this. I was short on time, so I took one of the reviewers suggestions and microwaved --came out perfect after 10 minutes on high in a covered microwave-safe dish. Not too firm and not too soft. I'll definitely make this again.

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Reviewer:

Tammy Lynn

Cooking Level: Intermediate

Reviewed: Jan. 26, 2011

This was my first attempt at adding butternut squash to my vegetable rotation, and I don't think it made the cut. Half of a squash cut up filled the bottom of my loaf pan pretty well. You need a very sharp knife to prepare this, and I cut mine into 1" cubes for my toddler. It cooked for 26 minutes, because the cubes were smaller. I think the brown sugar needed to be doubled, personally. I added a little cinnamon to give it some flavor, but it didn't really add that much. Overall I thought this was pretty bland. My toddler wouldn't take more than a nibble, and I'm not picky--but had a hard time eating this as is.

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Reviewer:

footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Dec. 25, 2010

This is only getting 3 stars because I'm sure I did something wrong...mine turned out awful. I will try one more time hopefully with better results.

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Reviewer:

Rochell

Cooking Level: Intermediate

Home Town: Anaconda, Montana, USA

Living In: Glendive, Montana, USA

Reviewed: Dec. 7, 2010

this is my go-to recipe for butternut squash. We all loved it.

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Reviewer:

Sherri S.

Cooking Level: Expert

Living In: Apple Creek, Ohio, USA

Reviewed: Oct. 19, 2010

I LOVE this recipe! I got it from my Mamaw, although I substitute cinnamon instead of salt. My husband and son love squash now! I, too, cook this dish longer as I like the squash softer.

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Reviewer:

Cindy

Cooking Level: Intermediate

Reviewed: Oct. 17, 2010

Used half the amount of butter, easy as can be. It was delicious, my 2 year old even liked it! Will definitely make again.

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Reviewer:

amber

Reviewed: Oct. 16, 2010

I enjoyed this very much, having made one adjustment. I did not keep the foil on the whole time as I wanted the sugar to reduce and carmelize the squash. It was tasty. But next time I think I'll add some cinnamon to the mix.

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