Reviewed: Sep. 7, 2009

Me and my mom just loved this dessert. The only changes that I made was to use 3/4 cups of condensed milk,and I added a little sugar and Nutmeg.I will surely make this dessert again.

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Tammy

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Reviewed: Aug. 31, 2009

My family can't wait for the butternut squash to come in season. I seem to have to cook this a little longer than it calls but it is so delicious. More of a dessert than a side dish. It is very good.

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Peg

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Reviewed: Feb. 27, 2009

After making this for thanksgiving my mom said I am now in charge of making it for the rest of my life. HAH!

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RADIANTSUN

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

Not great - butternut squash is too watery.

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PATRICIA61

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Reviewed: Dec. 14, 2008

You just don't need that cup of sugar in this recipe because the sweetened condensed milk makes it sweet enough. I make this every year at Thanksgiving as a side dish and everyone loves it!

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love2cook

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Reviewed: Dec. 7, 2008

Not so good. I was looking for a long lost recipe and came upon this one which appeared similar. I tried it with all of the fixes and it still came out way too sweet. I'll have to search harder and submit my own.

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Johnny Y

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

WAY too much sugar! This was actually painful for some of my family to eat. I added an extra cup of squash. I will reduce the amount of sugar next time. I enjoyed the creaminess of the squash. I will also reduce the amount of topping as mine spilled over.

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Sandra C

Cooking Level: Intermediate

Living In: Shawano, Wisconsin, USA

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Reviewed: Oct. 1, 2008

This is a very good recipe, but needs adjustments as mentioned by others to remain a vegetable dish! I cut sugar to 1/4 cup and switched to brown sugar instead, cut the butter to 1/4 cup, and I will use milk next time instead of the heavy cream; also, I increased squash to 4 cups. Very good-

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AM

Cooking Level: Intermediate

Home Town: Chatham, Massachusetts, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Sep. 11, 2008

I made this non-dairy so I used margarine and soymilk instead and it came out great! Squash is just yummy no matter what.

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DaJoy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Queens, New York, USA

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Reviewed: Jan. 18, 2008

I made this and substituted sweet potatoes and it was fiiiiiinnnneeee!

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KRISTINM1

Cooking Level: Intermediate

Home Town: Fairhope, Alabama, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Dec. 8, 2007

This was great..a bit too sweet, so i'll cut out some of the sugar next time..but this can also easily be a pie filling...lovely.

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ROMA

Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands

Living In: Pearland, Texas, USA

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Reviewed: Nov. 25, 2007

MMMMMM made this for Thanksgiving, it was so good I did not eat the mashed potatoes (my favorite!) so I could instead have a second helping of this! I changed it and this is what I did: 3 c squash, 2 eggs, 1/2 cup brown sugar, 1/2 cup whole milk, 1/4 cup butter, 2 tsp vanilla. Baked as directed. Great texture, not too sweet, still tasted like squash. My kids LOVED it too!

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Christine Rogers

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 21, 2007

I made this tonight and then realized that I dont know how this is re heated. Does anyone know how this will fair, since Thanksgiving is tomorrow?? Please let me know if you have suggestions on how to handle this....thank you

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lulualoha

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Reviewed: Nov. 21, 2007

I've made this for every major holiday almost for the past couple years. I've always left the one cup of sugar out of the recipe and it was plenty sweet. Always a big hit. I can never seem to make enough of it and people always request the recipe.

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STEVIERAY7

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Reviewed: Oct. 24, 2007

I thought this recipe was excellent. I used a hubbard squash in stead and it turned out great. I made exactly according to the recipe other than that and it was delish! Thanks a lot for the great recipe it will make a yummy addition to the holiday table.

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Lara

Cooking Level: Expert

Home Town: Cambridge, Ohio, USA

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Reviewed: Oct. 12, 2007

My first attempt at this recipe wasn't too bad at all. =) The topping is deadly, and I'll leave it out the next time. I had only a small amount and needed a large glass of milk afterwards. It was delicious - but oh much too sweet. I'm looking forward to making the recipe again, perhaps with some of the adjustments other reviewers have suggested.

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KEELEYSBROOKS

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Reviewed: Oct. 10, 2007

Yumm! The first time I made this I made it as written and it was very yummy although a little too sweet. I have made it a few times since and I completely cut the sugar out and this last time I didn't have cream so I just used a little milk (it was even skim!) and it was fabulous! Even my young kids (6,4 & 1) ate this up when prepared this way and it's a little healthier without the sugar and cream. Thanks SOO much for this recipe!!

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Sara I

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Reviewed: Oct. 4, 2007

LOVED IT! I used light ingredients (ff cond milk, yogurt spread instead of butter, half & half instead of heavy cream) and it was still delicious! Perfect fall treat.

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jukie

Cooking Level: Intermediate

Home Town: Marathon, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 18, 2007

This recipe is delicious - but incredibly rich. If I were to make it again I would cut the sugar in half, and reduce the amount of condensed milk. It is decadent, but you lose a lot of the natural squash flavor.

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hburrows

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Reviewed: Aug. 7, 2007

I thought this recipe was amazing with some changes. The first time I made it, I made it as written and it was incredibly sweet. I completely cut out the white sugar and cut the butter in half. I topped it with half a package of ritz crackers crushed. It was easier than making the topping and not so fattening. I got great feedback when I made it this way. It was the dish of the evening. I will be making it like this from now on.

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