Reviewed: May 21, 2013

Adding a poached egg over the top, and sprinkling on salt and pepper, are ideas straight from a restaurant that make this dish an even better meal. (I have not yet tried this recipe)

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Reviewer:

amylisai

Reviewed: May 1, 2013

Just made this and have already "tasted " it many times. It really is good. I used russet potatoes because I had some on hand that needed to be used and portabello mushrooms because that's what there was at the store. Also used dried sage. I'm pretty sure prep time was more like 30 minutes, those acorn squash are a pain to dice. Well worth the effort, though. It would be easy to add a little more protein by adding some sort of meat or even cheese, but it is great as is.

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Reviewer:

olsunshine

Reviewed: Apr. 23, 2013

This was a pretty good recipe. My husband made it, and everyone who had it really enjoyed again.

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Reviewer:

EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

Reviewed: Mar. 14, 2013

This was really delicious. Even though ihad to substitute dried ground sage for fresh the first time :)

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Reviewer:

holarosa

Reviewed: Feb. 27, 2013

very good. I only used 1/8 c. olive oil and 8 oz. of sausage. Added a handful of spinach that I chopped. Wouldn't change a thing!

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Reviewer:

Jill75

Cooking Level: Expert

Home Town: Tipton, Iowa, USA

Reviewed: Feb. 23, 2013

My husband is more picky about what he eats than my three-year-old is, so I wasn't expecting to wow him with the acorn squash and kale. I'm trying to help my guy eat a little healthier, though, and I thought this twist on a traditional hash might be a good halfway point. I was happily surprised when he went back for seconds and kept raving about how delicious it was. I went with previous reviews and cooked the potatoes and onion for about ten minutes before adding the other veggies. Now that I'm feeling dangerous I think I'll try doubling the kale next time. ;)

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Reviewer:

tigerlilymomma

Cooking Level: Intermediate

Reviewed: Feb. 18, 2013

Good when a little crispy and served over quinoa

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Reviewer:

psychchic

Reviewed: Feb. 2, 2013

This was REALLY good!! I don't have a skillet big enough to cook this in so I put it all in a large baking dish at 475 degrees for 25 min and then added the kale to the top for and cooked another 5-10 minutes. It was amazing and much easier than cooking on the stove. I used all olive oil (no butter) to make it healthier. I didn't have a shallot so I used a chopped red onion instead. I used 4 cloves of fresh minced garlic instead of garlic powder. I made this a second time for guests and everyone loved it! I added sweet potatoes for half of the potatoes, about 1/2 tsp of salt and 1/2 tsp of pepper instead of a pinch and 2 cups kale. This will be a regular recipe for us!

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Reviewer:

bctabby

Reviewed: Jan. 28, 2013

A tremendous and tremendously simple dish (made all the more tremendous by its very simplicity). Like others, I added about a tablespoon of Worcestershire sauce, a few shakes of cayenne and a little soy sauce. Also went heavy on the sage and added some sauteed ground beef.

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