Reviewed: Nov. 23, 2010

Disappointment. The mixture had no flavor. The lime and chili while originally interesting, was a waste of time and money. Squash was bland and fibrous. The butter had no flavor and got lost in the blandness. Will not do this recipe again. Deleting it too.

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Reviewer:

atasteofcreole

Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Nov. 15, 2010

This was pretty good. Gave it 5 stars because of the lime chili butter sauce which was suprisingly delicious. I'm trying to find other things to use that sauce combo on. Two of the squash only took 30 min to cook but the 3rd one took 40. Would love to taste the baked seeds. I had already disposed of mine before I thought about it.

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Reviewer:

Kilyena

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

Reviewed: Nov. 15, 2010

I liked this, but didn't love the flavors. My hubby did not care for it. He said the squash and lime flavors don't go together at all. Won't be making again.

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Reviewer:

Kathy

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Mchenry, Illinois, USA

Reviewed: Nov. 9, 2010

I was pretty disappointed with this based on the stellar reviews it was getting. I veganized this by substituting margarine for butter which might have thrown things off a bit. I had to really mash it up with the squash to get it to taste decent. Surprisingly enough, adding some brown sugar to the mix greatly improved things; I'd recommend doing this if you try it and find it not to your liking.

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Reviewer:

Sat

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Oct. 25, 2010

wow- really didn't think this would be that great- but it was a perfect flavor to compliment the squash. i cook the squash in the microwave 'cause it goes faster (pierce a few times with knife & cover with plastic wrap.) then after it has cooked & cooled a bit i cut in half and removed seeds. also, used lemon juice instead of lime 'cause that's what i have around & it still was perfect (in my opinion). can't wait to make again!!!

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Reviewer:

Lainie

Cooking Level: Intermediate

Reviewed: Oct. 25, 2010

This dish was UNBELIEVALBLE!! Like others I was skeptical about the chili lime butter, but my goodness, it totally makes the dish! I only cooked one squash but but follwed the rest of the directions to a T. I plan to spread some of the leftover butter on fresh baked cornbread or some other dish. YUMMY! Do yourself a favor....try this recipe!!

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Reviewer:

NoviceCook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Hillsdale, New Jersey, USA

Reviewed: Oct. 20, 2010

This was a great recipe... once I tried the Delicata as indicated, I found that almost every Indian spice I put with it was good as well! This the most versatile squash I have ever had...

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Reviewer:

mauilover

Reviewed: Oct. 14, 2010

Interesting tasting winter squash. Had never tried the "Delicata" before. The lime-chili-butter gave it a very fresh presentation, and pleasant finish in the mouth.

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Reviewer:

wordsmythwmn

Cooking Level: Expert

Living In: Greenville, South Carolina, USA

Reviewed: Oct. 9, 2010

Wow! This is my new favorite squash recipe! good bye brown sugar...!

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Reviewer:

susantwohig

Reviewed: Oct. 4, 2010

I give this five stars because it is the best combination of ingredients I have tried for Delicata squash. This is NOT the kind of vegetable that tastes good mashed up with vanilla, cream and cinnamon like pumpkin or sweet potato - (believe me, I tried cooking many ways this morning)The lime and spice bring out the flavor the best. You can add a dash of cayenne if you like. Had to upload my picture after cooking - Thanks! P.S. The SEEDS are great too. I rinsed and dried them, then baked at 275 for about 30 min. Next, heat up a tsp or less of olive oil in a pan and add lime juice, salt, chili and cayenne pepper to taste. Mix in your seeds and cook for a minute or less. Spread on paper towel and allow to dry before storing.

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