Very good recipe! Only changes made were I replaced the walnuts with toffee covered peanuts (couldn't find honey roasted in bulk) and couldn't find cranberry vinaigrette, so got Girard's raspberry vinaigrette instead. Toffee peanuts made it a little sweet, so will probably go with unsalted roasted next time. Thanks! :)

Reviewed On: Jul. 12, 2011

Good recipe, just made a few tweaks. I didn't bother rinsing the beans, just used the can and top to drain and reserved fluid. Didn't have curry, so used 4 tsps of cumin. Only had a little over 4 tbsps of fresh lemon juice to use, but I think 6 tbsp might have been a bit much. Only needed 1/4 cup reserved fluid from cans to make a nice consistency. Added a bit of salt, cayenne and freshly ground pepper. Delicious!!

Reviewed On: Jun. 1, 2011

Very good use of acorn squash! I changed the recipe quite a bit according to what I had in the cupboard. I took 3 acorn squash I had been given, cut them in half & cleaned them, rubbed olive oil all over them, then place them cut side down on parchment paper on a baking sheet and roasted them for 45 minutes at 400 degrees in the oven. Then mashed them up for the recipe. I doubled the amount of curry and used olive oil instead of butter. Didn't use flour and sauteed the onions and celery with a bit of salt & pepper till mostly softened, then added the curry & dill and sauteed that for a couple of minutes to bring out the curry flavor. Also added a little of the chicken broth too keep veggies from burning. Didn't use the chicken bouillon and added the rest of the 14.5 oz can and the pinch of cayenne. Then added 10 oz of rice milk and let that come to a boil before added the roasted and mashed acorn squash. Added some more salt (Real Salt) and freshly ground pepper before pureeing it all in the blender. Put it all back in pot and added a little garlic powder with some more Real Salt and pepper. Turned out really well and not much left!

Reviewed On: Jan. 30, 2011