Reviewed: Nov. 1, 2010

Doubled the recipe, added some sweet potatoes. Fantastic on top of brown rice! Nom nom nom!!!

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Reviewed: Jan. 6, 2010

No apple juice used apple cider vinegar. Turned out very well will all spice instead of mace and cloves. Next time I am gong to throw a can of pineapple chuncks in at the end. Just long enough to heat up.

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Reviewer:

Chase

Reviewed: Nov. 24, 2008

It definitely is a sweet main dish, so don't forget to make some sides to even it out. Uncle Ben's long grain and wild rice went very well. I made a few teeny changes, no mace, cranberries, or apple juice... so I used cardamom, dried dates and apple cider. For a prettier presentation, slice the squash into french fry shapes, and leave the apples in wedge shapes. All the cubing is ugly and a lot more work...

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FSQUEEN

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

Reviewed: Nov. 4, 2008

Great recipe for a fall day. I only made two small changes; I omitted the salt and pepper and added them later and instead of apple juice I used apple spiced wine. This one is a keeper! Excellent leftovers as well if there is any left!

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Reviewer:

Emily310

Cooking Level: Intermediate

Home Town: Marine City, Michigan, USA

Living In: Oneonta, New York, USA

Reviewed: Oct. 25, 2006

This sounded so good, and what few reviews it had gotten were all good. I didn't like it much at all. I love squash and pork, but their flavor was completely overwhelmed by the spices. It was like having potpourri for dinner. Might have made a good salsa, omitting the squash, for a whole pork tenderloin.

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Samantha

Home Town: Pepperell, Massachusetts, USA

Living In: Strong, Maine, USA

Reviewed: Oct. 4, 2006

Great recipe! It was delicious and tender. I had fresh cranberries (yay fall!) so used those, reduced the apple, subbed cranberry juice and maple syrup and served with egg noodles and steamed greens and it was outstandingly scrumptious.

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saffron72

Reviewed: Apr. 8, 2006

Wonderful holiday dish! I'm not usually one for pork, but... WOW! For the sake of presentation, I kept the pork tenderlion whole (instead of cubing it as the recipe suggests). I cooked it in the oven for between 1-2 hours (you need to monitor it since ovens differ). I also couldn't find any butternut squash so I omitted that completely. Finally, since I didn't want to go out and buy cloves and mace just for this recipe I used Allspice instead. It was fantastic! I'll definately be making this one again!

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Reviewer:

claudinhull

Cooking Level: Intermediate

Home Town: Germantown, Maryland, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Nov. 16, 2002

I love this dish. It has all the wonderful flavors of fall. The butternut squash takes on a wonderful sweet taste due to the brown sugar and spices. I used apple cider the last time I made it as that is what I had on hand and it made the flavor even more intense.

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Reviewer:

RJMCDADE

Reviewed: Nov. 4, 2001

My guests were impressed by this dish and it was very tasty. It was also a lot of work! I liked making something out-of-the-ordinary, but I will not go through the effort of preparing this dish on a regular basis - special occasions only. Glad to add it to my recipe box though!

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