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Rating: 4 stars I think the way this recipe is written should receive 3 stars, but I think with a few changes, it would be 5 stars (so I split the difference and gave it 4). Here is what I did. First, I cut the recipe in half as there were only 3 of us eating it (and one of them was a 2 year old). I sauteed the onions in the butter and while they were cooking, I put the cubed squash in the microwave for 3 minutes to par-cook it. Then I added the squash to the pan with the onion, added 1 Tbsp of brown sugar, salt, cayenne pepper and some craisins. Cooked that for a few minutes covered then added the toasted pecans and served. The end result was really, really good and we will make this again for sure. Thumb Up Helpful (288)

Rating: 5 stars We have been making this recipe for a while and love it. The changes I always make are: 1)microwave the cubed squash for about 5 minutes before it goes into the pan...makes it cook much faster and more evenly; 2)add craisins...makes it pretty and delicious; 3)sprinkle on a little cinnamon and a tiny bit of cayenne. We really love this dish. Try it! Thumb Up Helpful (169)

Rating: 5 stars I have never cooked a squash in my life and halfway through trying to chop through the darned thing without losing a finger I decided that this was one recipe that I'd never make again. Its just not worth losing a limb over you know? But after the dust had settled and I had my first bite of this amazing concoction I had to change my mind. THIS IS DEFINITELY WORTH LOSING A FINGER. Maybe even two. This was absolutely delicious! I highly recommend following the recipe and using toasted pecans fresh parsley and butter - you won't regret it. Thank you Christine L.!!!! Thumb Up Helpful (131)

Rating: 5 stars This was a great recipe. I have only tasted "sweet" squash recipes before and didn't really like them. I cut the butternut in half and put a little butter olive oil and s&p on and baked at 400 for about 30 minutes. This made it very easy to peel and cube. Then added to the onions etc. and just sauteed til totally tender. Delicious. Thumb Up Helpful (90)

Rating: 4 stars I've served this dish every Thanksgiving since 2003 and it's always a hit. Make it as-written the first time and then adjust if you see fit. It's delcious as-is. Here are some simple things you can do to make this dish a success with less work: 1) Buy the pre-cut butternut squash--your pieces will be the same size and will be more likely to cook evenly. 2) You can't always substitute dried parsley for fresh and you shouldn't in this dish. It won't be as good so don't blame the recipe and rate it lower if you do this and don't care for it. Use FRESH! 3) Microwaving the squash first to par cook it as another reviewer mentioned is an excellent idea. But if you don't no worries. Stir frequently and keep covered...lower your temperature if it starts to stick or cook too quickly. Lower and slower works well for me. It's ok if some of the pieces cook more than others it gives it a creaminess that my guests enjoy. 4) If you use a nonstick skillet you can reduce the amount of butter it's a very buttery dish. Thumb Up Helpful (83)

Rating: 5 stars This recipe was very easy and amazing. I added a little bit of ground ginger and ground coriander to the butter before cooking the onions. Also I recommend serving this with freshly grated cheese on top. I used asiago and parmesan. Thumb Up Helpful (55)

Rating: 4 stars I made some health-conscious changes (margarine instead of butter fewer nuts) added some dried cranberries for color and texture coarsely chopped my onion sprinkled on a light dusting of cinnamon and used dried parsley (all I had). The recipe turned out very good and the presentation was very aesthetic. The contrast of orange squash deep red cranberries and a hint of green parsley is beautiful. Thumb Up Helpful (44)

Rating: 5 stars Delicious! Peel with a vegetable peeler for ease forget nuking in the micro it makes the squash too smooshy. Don't fiddle with the seasonings it's perfect the way it is!!! Thumb Up Helpful (31)

Rating: 5 stars Am absolute hit for potlucks! I made it twice and have always gotten many compliments. My changes on the basic recipe: olive oil for butter -- as most people on those potlucks were vegan; I also followed a reviewer's advice and baked it for 30 minutes (makes it easier to peel and cut in cubes). It's worth paying close attention to the baking point and not using too much water on the bottom of the baking sheet (or none at all) as that could render too much water on the cooking pan later. I also made more than recipe calls. For a 22-serving dish the customized recipe calls for 6 1/4 lb squash. I instead used 11 lb also put more pecans and voila. What a success. Thumb Up Helpful (26)