This recipe was ok as is. I made a few changes but would do things differently again next time. I didn't have butternut squash so I used acorn squash (fresh from my aunts garden). I cut it in half roasted it skin side down in the oven like another reviewer suggested but found the skin became too soft to scoop out. Instead I flipped it skin side up and used a sharp knife to peel off the skin and then I mashed it. I wanted lots of flavour so into the squash I mixed 1tsp cinnamon, 1 tsp ginger, 1tsp allspice and 1tsp ground clove.. Next time I won't use ground cloves at all because it left a strange after taste and I will cut the allspice in half. I didn't use onion as I am allergic but I used 1tsp of garlic instead and that was fine. Lastly I used only 3 cups of chicken stock as suggested by another reviewer and that was perfect. I will make it again.
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This recipe was ok as is. I made a few changes but would do things differently again next...