Reviewed: Jan. 19, 2012

Super! My family loved this! It was good the first day and the next as leftovers! I will make this again!

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Reviewer:

Amala

Cooking Level: Intermediate

Home Town: Vestal, New York, USA

Living In: Moneta, Virginia, USA

Reviewed: Dec. 21, 2011

This is absolutely delicious! I brought it to my family Thanksgiving dinner. The people who grew up hating squash said it was the best they'd ever had (and proceeded to eat it happily) and those who actually like squash ate seconds... and thirds... and made me promise to bring some to Christmas dinner. I followed the recipe exactly, but due to time constraints I stuck it in the fridge overnight before baking it (and then let it sit on the counter for about half an hour before putting it in the oven). Next time, I will wait until it's about to go into the oven before applying the topping to be sure to get it nice and crunchy!

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Reviewer:

talkn3rdytome

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Kent, Washington, USA

Reviewed: Nov. 25, 2011

This was just ok for the labor that went into preparing it. I probably won't make again. Sorry.

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Reviewer:

Trac689

Cooking Level: Intermediate

Reviewed: Dec. 23, 2010

After having sweet potatoes with pecans instead of marshmallows for the first time, I HAD to find a recipe! This is absolutely fabulous. Instead of three acorn squashes, I use 4 cups of mashed yams from a can (buy 2 of the big yam cans). Excellent!!

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4 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Denver, Colorado, USA

Reviewed: Oct. 17, 2009

This was a hit at our Thanksgiving Dinner although I felt it could almost be served for dessert. It is definitely a sweet dish and I didn;t need to double the recipe, even for a crowd of 12 (due to the fact that most people don't take heaping servings of sweet veggies at dinner). My husband (who loves sweets) adored this casserole.

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4 users found this review helpful

Reviewer:

lkpotter

Reviewed: Apr. 26, 2009

Absolutely amazing...

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Reviewer:

PianoGirl1982

Cooking Level: Expert

Reviewed: Jan. 13, 2009

The best new recipe that I made in 2008..made just as stated and it was great!! Could almost use as a desert!! Have made it 3 or 4 times already and my family keeps on asking for it!!

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4 users found this review helpful

Reviewer:

BLANGE

Cooking Level: Expert

Home Town: Sharon, Pennsylvania, USA

Living In: Columbus, Indiana, USA

Reviewed: Nov. 28, 2008

Fantastic!!! I usually used frozen squash but never again!!!

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Reviewer:

DEB

Cooking Level: Expert

Living In: Rockford, Illinois, USA

Reviewed: Nov. 8, 2008

I loved this recipe. The contrast of smooth center and crunchy topping were great. The only change I made was I added cinnamon and nutmeg to the casserole.

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15 users found this review helpful

Reviewer:

MAI23

Cooking Level: Expert

Reviewed: Mar. 24, 2008

I made this recipe with modifications. I had no half & half, so used 1/2 can of sweetened condensed milk and omitted the white sugar. It was wonderful! The squash seemed a little soupy when I put it in the oven, but it firmed up nicely and became very light and creamy. We loved the crunchy topping, and it was a wonderful side dish with ham this past Easter Sunday. The next time I make it, I might add some pumpkin pie-type spices (cinnamon, clove, ginger) and see how we like it that way. Other than that, I might get some half & half so I can try sticking closer to the original recipe! Overall a great recipe that seems very flexible and easy to make.

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10 users found this review helpful