Reviewed: Dec. 19, 2010

We made this today and it is really good tasting. It blends together really smooth in our blender and reminds me of pepperkakor cookies we like, without as much sugar. We ate it on cornbread and look forward to eating on it for a while, if it lasts. Followed the recipe just as written, well pleased with the results. An excellent use for lots of acorn squash from the food co-op!

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9 users found this review helpful

Reviewer:

ecometrochic

Reviewed: Jul. 12, 2011

Tastes very similar to apple butter. I broke my blender in the middle of the process so mine came out a little chunkier than intended I think but it was really good.

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4 users found this review helpful

Reviewer:

Stacy C.

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Reviewed: Oct. 24, 2011

There is NO getting around the fact that this is squash! LOL! It was a nice change from apple butter and mine baked up nicely and was extremely smooth. I omitted the clove as I didn't have any and substituted spiced apple cider for the apple juice. I made 1/3 of the recipe and needed a bit more than 4 oz of liquid, but no big deal. It would be fantastic on pumpkin bread. Thanks!

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3 users found this review helpful