Reviewed: Oct. 14, 2012

I had no sour cream but took a chance and used light cream cheese I had on hand. It was really good. I took another reviewers advice and added some garlic powder and parsley. It was very delicious! :) Thanks!

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Reviewer:

SarahM

Cooking Level: Intermediate

Reviewed: Oct. 3, 2012

I make this with Butter. Because butter makes everything better!

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Reviewer:

joseph.r.kennedy

Living In: Glover, Vermont, USA

Reviewed: Oct. 3, 2012

This is a very easy, delicious and healthy recipe and I prefer it with just a couple of small changes. Slightly reduce the sour cream, use real butter of course, add a little cinnamon, and then add real maple syrup to taste. The maple syrup makes this recipe amazing and it adds a few more antioxidants.

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Reviewer:

KenJHA

Reviewed: Jan. 16, 2012

The recipe is good but I guess it was simply just not what I was looking for. It wasn't as sweet as I would have liked. I added some maple syrup to it before anyone in the house would eat it.

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Reviewer:

muddyh2os

Cooking Level: Beginning

Home Town: Tunkhannock, Pennsylvania, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Dec. 26, 2011

I did not enjoy the taste of the sour cream in there, but my husband said he liked it.

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Reviewer:

Fernanda

Reviewed: Oct. 1, 2011

Nice! Very simple recipe but I totally enjoyed it. I didn't have sour cream so I used 0% Greek yogurt and low calorie butter and it came out delicious and lower calorie. I also steamed the squash.

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Reviewer:

Skm123

Reviewed: Feb. 12, 2011

too creamy

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Reviewer:

Deborala

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 21, 2011

This was not what I expected and while it had a good natural flavor it was more like baby food to me, which I have a baby, so I will be making this again.

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Reviewer:

Hatts

Cooking Level: Expert

Home Town: Allen, Texas, USA

Reviewed: Jan. 2, 2011

Was a huge hit at Thanksgiving. I drained the squash after removing the skin. I also made this in advanced so it baked in the oven at 350 uncovered for about 30 min just before serving.

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Reviewer:

Janelle

Reviewed: Dec. 27, 2010

Very good. I added several tablespoons of brown sugar, some allspice and cinnamon. And, I baked the squash first, then put it in the food processor with ingredients. Will keep and use again with those adjustments.

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5 users found this review helpful