The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Dec. 9, 2011
I really liked this recipe! The presentation was beautiful and the wild rice mixture tastes great even on its own. I only used 2 acorn squash and that worked for the entire wild rice mixture (perhaps my squash were large, not medium). I didn't alter the recipe in any other way. I agree w/ another reviewer that it is very important to tightly seal the squash w/ the foil in the oven. One of mine (I had to make it in batches) did not cook completely because the foil was slightly open. It was a very filling recipe (a main dish not a side dish, in my opinion!). I took off one star because I thought the taste of the squash with the rice mixture was a bit odd. I can't describe it, just too many strong flavors for me. I would make this again, though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.0 star rating.
Reviewed: Nov. 26, 2011
would be better with cornbread dressing
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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Nov. 25, 2011
This was a good option for our vegetarian Thanksgiving dinner, but it was just missing something... I think I'll double (or maybe even triple) the pecans next time to give it a heartier feel as a main course. **It was better today once the flavors infused with the squash a little more. We'll definitely make this again, but I think we'll continue to experiment with adding different spices. (I don't think fake meat crumbles or tofu are really necessary and would ruin the fresh taste.) I just think it needs a little something extra to give it 5 stars...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Nov. 19, 2011
Oh my! I make this every year for Thanksgiving. I lost all my recipes from the computer and am so happy I found it again! I follow this recipe except for the package of rice. I just use brown rice. Wild rice is a little gamey for my tastes.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.0 star rating.
Reviewed: Sep. 17, 2011
This just isn't my cup of tea. I don't think the flavors melded well together. We also think the foil over top gave it a metalic flavor, so I'd try it in a dutch oven if you have one. Sorry :(
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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Nov. 19, 2010
I loved it. Will definitely make it again, even though my daughter and husband don't ever care for squash. I used cashews instead of pecans and Craisins instead of fresh cranberries.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Nov. 7, 2010
I loved this! Served mine with a rotesserie chicken and baked sweet potatoes. Even my son who doesnt like acorn squash devoured everything! :)
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Cooking Level: Expert

Home Town: Toledo, Ohio, USA
Living In: Millbury, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Oct. 25, 2010
Delicious. I added oregano and rosemary, but other than that didn't change anything. Served with potato leek soup. Great fall meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed: Oct. 13, 2010
Great taste, gourmet presentation! Only thing to add is that this is definitely not a side dish for me. I got two squash and it was enough for 4 and almost all of us had leftovers for the next day. Great dish for autumn, thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed: Oct. 5, 2010
YUM! I added an apple and rosemary as suggested by a couple users. This is a keeper for sure. The rice filling on its own is delectable.
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