3 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Posting this as a comment or more accurately a cautionary tale. have recently become enamoured with calabaza squash and decided to try it in this recipe. The squash is huge and typically sold in large wedges in the local markets. Placed mine in the oven to roast. Cooked until done and began to prepare this and alas it just did not work. Me thinks that you need the whole gourd in order to maintain the moisture necessary to get a good mash. :( That said, I really liked the lemony accents which made this quite different from most fall squash recipes. Will certain try this again.

0 people found this helpful. Was it helpful to you? [Yes] [No]
justcallmetoni June 05, 2007

This was nice, but for our taste I did add a little brown sugar. I used oilive oil, but I think next time I'll use butter. Used the acorn squash and baked it for one hour. Thanks Rita

0 people found this helpful. Was it helpful to you? [Yes] [No]
~Nimz~ January 28, 2006

Cool recipe! I used butternut squash, microwaving it and then I saved the shells. After everything was cooked I spooned the puree back into the shells and served them up that way.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Mirj January 17, 2006
Golden Winter Squash