Reviewed: Nov. 29, 2008

I made this for Thanksgiving dinner and it was good, but needed a bit more seasoning, also the recipe didn't really say when to add the cheese so I mixed it in with the other ingredients and doubled the amount.

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tmcp

	Cooking Level: Intermediate
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Reviewed: Nov. 28, 2008

Delicious and simple way to prepare butternut squash. This was a huge hit at our Thanksgiving Dinner and will become a regular on the table.

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Liza


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Reviewed: Nov. 27, 2008

Made as my contribution to Thanksgiving dinner today. Everyone loved it; I didn't change anything. Will definitely make again, but will try the microwaving trick to hopefully make peeling easier.

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patrox


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Reviewed: Nov. 25, 2008

Every thanksgiving I make this but with a twist. I add feta cheese 5 minutes prior to taking it out of the oven. Let me tell you, this is a great alternative to your typical sweet yam/potato recipes.

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MADMARE

	Cooking Level: Intermediate Home Town: Culver City, California, USA Living In: Seattle, Washington, USA
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Reviewed: Nov. 25, 2008

Just made this on the fly this evening, because I had the ingredients! Except I used a bag of frozen cubed butternut squash. Everyone was skeptical looking at it, including two 5 year old's. It was a hit and everyone loved the flavor! The kids both raved about how much they liked it! Will definitely make again!

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Heather Angel

	Cooking Level: Expert Home Town: Chula Vista, California, USA Living In: Lemon Grove, California, USA
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Reviewed: Nov. 25, 2008

Very good flavor. Would definitely recommend microwaving squash first, as suggested by others, to ease the peeling and chopping process. Goes very well with blander side dishes. I've even served it over rice, as its flavor goes a long way.

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marlow

	Cooking Level: Intermediate Home Town: Cross Plains, Wisconsin, USA Living In: Reedsburg, Wisconsin, USA
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Reviewed: Nov. 23, 2008

Everyone liked it. I made it a squash medley because I didn't have enough butternut squash. I also put the squash in the oven for 15 minutes to make it much easier to peel and cut. That takes the most time.

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Jacki

	Cooking Level: Beginning
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Reviewed: Nov. 21, 2008

Both mom and hubby loved this (as did I!). I only made enough for one meal but wish I'd made enough for leftovers!

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CAChef

	Cooking Level: Intermediate Living In: Los Angeles, California, USA
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Reviewed: Nov. 21, 2008

This is a great recipe, but next time I will use a little more oil and garlic. Also, I used a three-cheese blend instead of just parmesan. I will be making this again!

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Mandy K.


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Reviewed: Nov. 17, 2008

This was VERY good - just used a little more garlic than what was called for, and it was done in ~40 min.

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vegcat


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Reviewed: Nov. 16, 2008

I loved the combination of flavors. This was my first time using Butternut Squash, and I really liked it. Warning: Butternut Squash is kind of hard to peel and chop. Slightly labor intensive...but worth it.

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XPRESV

	Cooking Level: Intermediate Home Town: Norfolk, Virginia, USA Living In: Virginia Beach, Virginia, USA
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Reviewed: Nov. 15, 2008

Great way to use up squash. And while I love the brown sugar/butter recipes too, this one was nice and different. I brought this lovely side dish to my friend's place. It went well with the chicken and rice dinner she made. I imagine it would go with almost anything. Thanks!

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natsberrypie

	Cooking Level: Intermediate
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Reviewed: Nov. 13, 2008

I made it exactly as the recipe states. My husband did not like his squash prepared this way. He prefers baked squash with brown sugar & butter. I liked it - especially the garlicky flavor. It is definitely a different way to cook squash and unfortunately will not make it again since only 1/2 of the people who ate it said they would eat it again.

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DMPLAN


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Reviewed: Nov. 10, 2008

Love this recipe. I make it all the time. It's simple and delicious...

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Leila


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Reviewed: Nov. 10, 2008

I had never had butternut squash and decided to finally try it. I LOVED this recipe. Very good but haven't figured out an easy way to peel the squash.

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Tinainjax


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Reviewed: Nov. 9, 2008

I cooked in the microwave (sliced in half and put in a pan with 3/4 inch of water-cook about 8 minutes) to shorten the amount of time in the oven. Then I peeled/sliced and cooked according to the directions for about 15 minutes. Good taste and super easy!

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brody


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Reviewed: Nov. 9, 2008

Great stuff! Made no changes to the recipe (didn't need to) and it came out just as I imagined - excellent, excellent flavor. Thank you for sharing this recipe!

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CHARI

	Cooking Level: Intermediate
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