Reviewed: Nov. 4, 2009

I used kabocha squash, added a sprinkle of cinnamon and nutmeg, subbed brown sugar for all the sugar called for and used pecans instead of almonds.

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Stephanie S

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 24, 2009

Great recipe for winter squash. I followed the other reviews advice and cut back the sugar as well. Could have cut it back more. Definitely will do this recipe at Thanksgiving.

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Jess

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Reviewed: Jan. 12, 2009

Awesome Awesome dish! This was so yummy! It was very sweet- so next time I might consider adding a bit less sugar, but I have a sweet tooth so I highly doubt it! I used frozen winter squash, cooked it, and threw it all together. Can't wait to make it again for more people.

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Jessika393

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

This was excellent! I made squash for Thanksgiving and it wasn't as deep orange as I would have liked it so I looked for recipe that I could use the squash puree in and found this one. EVERYONE loved it!! It was delightful! I didn't have almond so I used pecan instead and it was perfect. I wouldn't change a thing. In fact, I'm making it again for Christmas dinner! This is definitely a sweet way to get everyone to eat a little squash, even the fussy ones!

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motherof5

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Reviewed: Apr. 3, 2008

This was a good recipe. Followed exactly as directed and turned out good.

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CookingGirl

Cooking Level: Expert

Home Town: New Castle, Delaware, USA

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Reviewed: Jan. 22, 2008

I made this for Christmas dinner and it received rave reviews. People thought it was pumpkin pie. I did substitute the almonds with pecans and I reduced the sugar to 1/2 cup (brown). Delicious.

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SYRMOM

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Reviewed: Dec. 21, 2007

Excellent recipe! Followed recipe as is. The only change I made was to double the toppings for a somewhat complete coverage on top for a crust. Lots of compliments at the Thanksgiving potluck meal from family.

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Debra K.

Cooking Level: Intermediate

Home Town: Appleton, Minnesota, USA

Living In: Granite Falls, Minnesota, USA

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Reviewed: Nov. 21, 2007

This is a high-fat, high-calorie dish, but it tastes SOOOO wonderful. I had to substitute pecans for almonds since that was what I had on hand and my butter was a bit too soft so I had to plop, not crumble on the topping. Cook time in my oven was also closer to 60 minutes, but this recipe was well worth it.

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LDSMOM01

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Nov. 17, 2007

After researching different ways to get the squash out to mash it (still not sure I did it the right way) but it was FABULOUS...my family hates squash...or so they thought. They now love it! It's almost like eating dessert.

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lovetoshop

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Reviewed: Dec. 24, 2006

This recipe is so yummy! I love squash and I'm always looking for new ways to prepare it. The combination of flavors reminded me of carmel popcorn. Very sweet, but an excellent side to any main dish.

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