I have made this twice now. The first time I used the Splenda brown sugar and was not to pleased. At first bite it is delish, but it has an after tsste which ruins the next bite!. So no review until I made with regular brown sugar. Being concerned with the amt. of sugar I can consume, I replaced half with the Splenda. That did the trick! Now, I can truly encourage everybody to try this exceptional dish. I had made it to go with some baked chicken but ended up just filling up on this and steamed greenbeans. Yummy meal!
I enjoyed this very much! I overbought butternut squash for Thanksgiving, so I really needed something good and healthy and simple. I substituted agave for the brown sugar. Just drizzled it on. Also had a better time peeling the squash by poking holes in it with a fork and microwaving the whole squash for 60 seconds. Thank you for sharing this!
Very good! And I love that this uses less oil/butter than other recipes. Thanks for sharing!! :O)
These are so yummy! This is a lower-fat, lower-sugar version than the one I'm used to making, but equally delicious. This is also a good method to use with sweet potatoes. But I must mention that using Splenda not only ruins recipes, it is a known neurotoxin as well. A better alternative for those with diabetes, or other issues in which regular granulated sugars (white and brown) are not an option, coconut nectar is a great option. It has a low glycemic index and does not taste of coconut; it has a brown sugar flavor. It has been a life saver for my diabetic elderly mother (for whom I prepare meals). She loves these little squash bites, by the way! I just drizzle the coconut nectar over the squash before baking.