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We ate this until we bursting, then when I was cleaning the table, I took a couple more bites!! It is an excellent acorn squash recipe. I added just a dash of dried cloves to the spice mix. I baked this covered until the final 15 minutes, then I uncovered it and let it crisp up a little. I recommend this recipe to all who love squash, I will also try it with butternut.
I've finally found a squash recipe that my kids will eat! All the flavors compliment each other very well in this recipe. I used a different type of winter squash (not sure of the name of it...it came from our CSA) rather than acorn squash. Like some of the other reviewers, I left it uncovered for the last 15 minutes. Additionally, I tossed on a handful of unsalted walnuts for those last 15 minutes. That was just enough time for them to toast in the oven and to get slightly glazed with the sugar mixture - yum! Thanks, Bev!
Another delicious squash recipe - the spice mix was perfect with the rum & butter! Other than using light amber rum & leaving uncovered in the last 15 minutes, I followed the recipe exactly. Thanx Bev!
Great recipe. This was my first try at acorn squash and it was just as good as I had imagined it would be. I didn't have any dark rum, so I just used what I had. It did just fine.
We really enjoyed this as a side to our Mock Chicken Legs tonight. My only diversion from the recipe as written: I used Captain Morgan Spiced Rum, covered baking dish for 20 minutes, then uncovered for the remainder of the time. Turned out perfect. Thanks Bev!
this recipe was just super tasty. It looked so pretty in the dish. i ended up peeling off the skin and then mashing it all up.. yummy!
My rum loving husband will love you forever. Also, squash is one of his favorite vegetables. Perfert.
Simple and a keeper. Like she said.
Delicious! I used this as one of my Christmas dinner contributions this year and it rec'd rave reviews. I made a double recipe (we had eight adults and five kids) and it was just right. Instead of slicing the squash into rings I cut the squash in half, scooped out the seeds, and baked face down in a half-inch of water in the oven (about 40 min @ 325F, I think). When they were cooked I scooped the squash out of the shells, mashed it in a casserole dish, then mixed in the butter, rum, and suger+spices. My son loved it too... apparently the way to get your kids to eat veggies is to load it with rum. lol!
I loved this. The spice combination was perfect for acorn squash. I didn't have dark rum so used a little cognac instead. We loved it. Thanks