The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 22, 2009
Not my favorite. The sauce was not moist enough. And the dish didn't have enough flavor (and I had added a lot of cayenne, paprika, and poultry seasoning, and pepper that the recipe didn't call for).
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 15, 2009
Awful lot of work for not much reward. The flavor wasn't outstanding. If we do it again which is doubtful, we'll use a whole acorn squash.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 13, 2009
An absolutely delectable way to enjoy the bounty of a summer harvest. Used 1 summer squash, 1 acorn squash. Followed directions mostly except I used more feta on top along with goat cheese. I also used yellow and red tomatoes and put them in rows on top. Gorgeous. Completely gone, even gobbled up by four kids aged 7mos - 15 yrs. I will take this to potlucks, and I will double the recipe when we have company. Summer squash done up in ballgown - not your usual add a bit of sugar boredom.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 1, 2009
I followed this recipe exactly (except I used summer squash and I crushed seasoned croutons instead of stuffing). Both my husband and I really, really enjoyed it! If you slice the tomatoes very thinly, they become "dehydrated" on top of the casserole and their flavors intensify giving the dish a little "bite" that is *wonderful*. We really love feta, so it was great use of the cheese (and fresh tomatoes) to amp up plain old boring summer squash. Cooking the rosemary in the dish (and then removing) was also a great addition. Chopping the rosemary and adding it to the dish would have been too much! The rosemary flavor was great without being overpowering. Wonderful side dish...fancy enough for company!!!
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Cooking Level: Expert

Home Town: Florala, Alabama, USA
Living In: Laurel Hill, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 11, 2009
I was fed up with sweet or "just butter" squash recipes when I found this one. Absolutely fantastic. Even my "squash hating" brother had several helpings.
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Cooking Level: Expert

Home Town: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 16, 2009
I thought this was delicious. I used skim milk instead of the cream with mine and it turned out to be really good. I also cut the squash in half, put it into a bowl in the microwave with a little water and steamed it. When i got it out it was so soft that i was just able to spoon the squash out of it. I am definately making this one again.
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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 13, 2008
This is the bomb!!! I left out the peppers and onions and used bread crumbs instead of stuffing mix. I also used half and half. Also, I chopped the squash and put it in the oven in the mixture without cooking it first and it was fine in 45 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 1, 2008
The cream isn't necessary--milk works fine! I only had cherry tomatoes so I halved them and put them all across the top. It looked really pretty. This would be great to serve at Thanksgiving or Christmas.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 8, 2008
This was delicious! I kind of had a hard time working with a raw squash... but there must be a trick I don't know about? I will absolutely make this again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 17, 2008
Only change was using goat cheese instead of feta: had a pretty good flavor. Next time, I'll jazz up with a few spices to get a more robust flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 30, 2008
Only made two changes - subsituted 2% milk for the cream and used summer squash instead of acorn squash. Hubby and I both LOVED this recipe! Definitely a keeper!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 19, 2008
This was really good! It was much more interesting and less egg-y than I expected. We made this using yellow squash and bread crumbs because that's what we had. We only used about 1/2 cup bread crumbs (1/4 mixed in and 1/4 sprinkled on top). We also used a few more spices and quite a bit more feta cheese. YUM, I will definitely make this again.
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Cooking Level: Beginning

Home Town: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 4, 2008
I really enjoyed this recipe. It's different from any other casserole that I've eaten and it's relatively healthy! I would recommend it.
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Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 29, 2008
I didn't have any stuffing mix, so I used fresh brench bread crumbs seasoned with sage and onion. It worked fine, and the dish turned out great. My husband and I love this one! Next time I might add a little more feta, just because we love the taste so much, but it was great with the amount stated.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 22, 2007
I made this for Thanksgiving, forgot to add the stuffing mix but everyone raved anyway! Thanks for the yummy squash recipe! I think you could use milk instead of cream to cut the fat and it would still be great.
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Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 13, 2007
Oh this is really good! I used crushed crutons instead of bread cumbs and it still turned out wonderful. Can't get enough!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Dec. 30, 2006
We very much enjoyed this recipe. We made it exactly as directed with the exception of replacing goat cheese crumbles for feta. It was a tasty combination and would work well for a Sunday brunch option.
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Photo by J Walter Jones

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA
Living In: Seville, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 14, 2005
I followed the recipe exactly & this was good, but not my favorite squash recipe.
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Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 18, 2003
This was an interesting concocsion. I would make it again. I used butternut squash, a regular skinned/seeded tomato and yellow onion beacause this was what I had on hand. I think acorn squash would probably have made made this even better. It tasted alot better the second day when I warmed it up for lunch. The flavors seemed to have melded.
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