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Showing 1-4 of 4
on August 18, 2013
on October 12, 2011
Beautiful presentation and great autumn flavors. I used a rather small acorn squash and only 1/2 of a medium size cubed apple. The honey, cinnamon and brown sugar were drizzled and sprinkled as per our taste. After about an hour baking the squash was beautifully golden and the nuts were beginning to get a little brown; however, the squash was still firm. I covered the dish with foil for the last half hour and the squash was delicious served with leftover pork roast and Raw Vegan Red Cabbage Salad. Made for Aussie Swap.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 05, 2010
Yummy dinner! I doubled the butter, sugar and cinnamon per the previous reviewer's recommendations and it was very good. I used Pink Lady apples which were nice (a little tart and slightly sweet) I also put just a little water in the bottom of my cooking pan. Thanks for sharing!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 27, 2009
Presents beautifully! Maybe my squash was past it's prime, but while we found the filling great, we also felt the butter, sugar and cinnamon could have been tripled to flavor the squash itself a bit more. Thanks for a great recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (149 g)
Servings Per Recipe: 4