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: Feb. 29, 2012

We really liked this casserole even without the topping, which I didn't put on because of the extra calories, and I didn't want it to seem like a dessert. You could taste the eggs in it, but I thought that was really delicious. Will definitely make again. To cook the squash, I microwaved large about 8x8 inch unpeeled pieces for 12 minutes and then scraped the cooked squash off the peel. Worked quite well. Update: Made again for company, and they wanted the recipe. Really liked the dish. One of my favorites now.

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Cookiewoman

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Reviewed: Jan. 10, 2012

SOOOOOOOOOOO Good

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Ghee (Grammy)

Cooking Level: Beginning

Home Town: Greenfield, Massachusetts, USA

Reviewed: Dec. 26, 2011

I very much enjoyed this caserole. It's a great way to make squash more interesting. I personally cut back on the sugar, since I'm not that much of a sugar fan.

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Lisa Combest

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Cooking Level: Expert

Living In: Humble, Texas, USA

Reviewed: Nov. 25, 2011

Tasted a little too eggy and was overly sweet. The egg/sugar flavors masked the natural flavor of the butternut squash I used. I probably would not make this recipe again.

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kristi

Reviewed: Nov. 24, 2011

This recipe was delicious! I did substitute, but it still turned out excellent. Here is what I did: I used coconut sugar instead of regular sugar, I halved the amount of butter, then used half of that in butter and the other half as coconut oil. I used coconut flour instead of flour, and doubled the topping. This was absolutely delicious! Coconut sugar is not as sweet as regular sugar, so it was not too sweet at all.

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TERIEATON

Reviewed: Oct. 22, 2011

Very good! I decreased the sugar to 3/4 cup, and it was still really sweet. I might decrease it even more next time, unless I am serving it as a dessert.

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ItsMegz8322

Reviewed: Oct. 16, 2011

I used a food processor to mash up the squash and baked it before doing so. i only added a few table spoons of brown sugar. i added Cinnamon, pumpkin pie spice, and a cap of vanilla. i only sprinkled cinnamon and a tiny bit of brown sugar on top. also i only used 3 tablespoons of butter. way healthier version. VERY GOOD.

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Reviewer:

kitchen artist

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 5, 2010

Delicious! Perhaps not the healthiest way to eat one's vegetables, but I will definately make this again. My two-year-old kept asking for more "pie". I just used frozen winter squash to make this.

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MrFish

Reviewed: Jan. 1, 2010

This was tasty, but a little too sweet for me. I did appreciate the crunch of the almonds and the nice squash flavor. Many winter squash casseroles cover up the flavor of the squash. Since I LOVE squash, I was pleased that the flavor came through so well. The topping was very nice. Next time, however, I will reduce the amount of sugar in the mix.

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