Reviewed: Oct. 21, 2009

Delicious pilaf. Worked well as a main dish. I didn't change a thing, besides omitting the almonds. This was a really tasty, different dish that I would certainly make again. If making it again as a main meal, I'd add more squash, peppers, and mushrooms to make it a little more hearty. By the way, a small delicata squash was exactly 1 1/2 cups and was not hard to peel!

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Reviewer:

Kendra

Cooking Level: Expert

Home Town: Elkhorn, Wisconsin, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 26, 2008

The complex taste of this recipe was really good. I used two things I'd never used before - kabocha squash (a winter squash) and wild rice. I made it exactly as the recipe said with the exception of not using savory which I did not have. Instead, I substituted 1/2 tsp. thyme and 1/4 tsp sage. I think this is a wonderful vegetable dish although it takes a bit of time to prepare. I think the time is well worth the wait. My daughter disliked this recipe because she doesn't like wild rice; my husband called this pilaf "interesting". I, however, loved it!

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SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Dec. 25, 2008

Great, easy recipe. I did use a package of mixed wild rices, about 1/2 of a large acorn squash and I did not have soy sauce so I substituted 2 tsp worchestersire sauce. Will definitely make again.

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Michele H.

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2008

I really did not like this recipe. I used butternut squash and omitted the mushrooms (i didn't have any on hand) and the almonds (my husband doesn't like nuts in his food). I also added all ingredients in with the rice since it wasn't already cooked and let it cook together. What I didn't like about this was the taste of the squash with the other ingredients. I missed the sweet flavor that I normally enjoy with butternut. Maybe another kind of squash would have worked better..but i just felt like something was missing (besides the almonds and mushrooms..hehe)..

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Patti Jo L.

Cooking Level: Expert

Home Town: Fultonville, New York, USA

Living In: Marion, Kentucky, USA

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Reviewed: Mar. 13, 2008

I've had a butternut squash just sitting here for weeks and was looking for a way to use it. I was so glad I used it for this recipe. It was absolutely delicious. I had all the ingredients on hand but the savory so I just left that out. I could eat this as a meal all by itself.

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ms_moneypenny

Cooking Level: Expert

Living In: Athens, Georgia, USA

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Reviewed: Jan. 4, 2008

Cheap easy and not mention DELICIOUS. Thank you!

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Cap't Doug

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Reviewed: Oct. 7, 2006

This gets 5 stars from me because I was looking for a simple recipe that would help me use up my leftovers of squash and wild rice from last night's dinner, and HERE IT WAS!!! It was easy to make, called for ingredients I already had on hand, and was delicious! The only change I made was adding a generous handful of dried cranberries because I didn't have green peppers. Great, simple recipe! Thanks for sharing!

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