Reviewed: Oct. 24, 2012

Not sure I'd roast butternut squash any other way after making this basic, non-fussy recipe. Winning recipes almost always begin with fresh ingredients and a little seasoning to enhance and complement. This is a winner. Easy to prepare, quick to roast, easy to serve and eat, pretty on the plate, and delicious. I simply added a little fresh chopped parsley to pretty it up.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Oct. 25, 2012

I loved the recipe and how nice the house smelled.

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Reviewer:

CHERYL W.

Cooking Level: Expert

Home Town: Hayward, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Oct. 26, 2012

My favorite way to enjoy butternut or acorn squash! :)

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Reviewer:

Abbey

Cooking Level: Intermediate

Home Town: Magee, Mississippi, USA

Living In: Des Moines, Iowa, USA

Reviewed: Oct. 29, 2012

I tried it with one clove of garlic and I thought it was still too strong. Kids definitely didn't like it. I like garlic don't get me wrong just not sure it works well with butternut squash. I'll try something with more cinnamon flavor next time.

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Reviewer:

RyWild

Reviewed: Nov. 1, 2012

Previous comments stated the recipe was runny so I added the rice along with 1/2 cup of water right away. I also added a package of taco seasoning. Makes about 1/2 a large crock pot. DELICIOUS!!!!

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Reviewer:

Ashley

Cooking Level: Beginning

Living In: Columbus, Wisconsin, USA

Reviewed: Nov. 2, 2012

This was just what I was looking for-a quick and easy way to cook a butternut squash. I cut it up pretty small then just dumped it on the sheet and cooked for maybe 15 minutes (I think my oven runs hot). So easy and delicious.

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1 user found this review helpful