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By Nic Daniau
Added March 04, 2006 | Recipe #158573
Showing 1-2 of 2
on April 05, 2010
Oh my! If I could rate this recipe 10 stars, I certainly would! It was absolutely to-die-for. What a perfect combination of flavors--sweet, buttery & nutty. Our squash turned out perfectly browned and caramelized. Instead of pine nuts, I added 1/2 cup of whole walnuts during the last 10 minutes of roasting. Yum! We will definitely be using this recipe again in the future. My only recommendation is to line your baking sheet with aluminum foil for easier clean-up. Otherwise, it's soaking & scrubbing that deliciously caramelized maple syrup later! Thanks for sharing!person 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 September 20, 2010
Great flavors! I haIved the squash and cooked it, face down, in a little apple cider for 20 minutes at 350 before filling. I did it mostly because I was too tired to peel and dice the squash. It was great, but I realize it would have been much better diced as written, so I'll try that next time. Thanks!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 (632 g)
Servings Per Recipe: 2