recipe reviews for:

Winter Squash Casserole

“Years ago, our vegetable garden kept us well supplied all year long. Dad stored huge piles of potatoes and squash in the coldest part of the basement. In winter the squash was so hard. Mother sometimes used an ax to cut it into small pieces for cooking! Her hard work was worth it, because we really enjoyed this wonderful casserole!”

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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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Jobynne


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