6 Reviews

Miss Annie, I thought this was mighty good! A new way for me to fix squash! With the leftovers I think I will puree this. Thanks for a yummy dish!

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Sharon123 December 25, 2002

We loved this recipe, thank you for sharing it! I didn't cook it as long as specified because I wanted it to still be chunky, so I let it go for maybe 3 hrs in the crock pot. It was wonderful! Then the next day I diced two granny smith apples, cooked those in a saucepan with a little butter and brown sugar until tender, then mixed that into the squash leftovers, put it in a casserole dish, and baked until hot. It was delicious all over again! The apples added a nice touch the second time around so I will try that from the start next time.

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RicksWife December 29, 2007

Wow, this is a great recipe! I only had 1 squash, but I did the whole recipe, except I only used 3/4 cup raisins. Put it in my small crock pot, it was great! I could eat this every day! Very easy. Thanks Miss Annie, your recipes ROCK!!

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MizzNezz September 25, 2008

I ended up using 3 acorn squash as the store was out of butternut. And I don't feel that the acorn carried the flavour as well as butternut would have. That's why I didn't add stars. It was very good, but I feel that it would have been better if prepared as written. The leftovers, pureed, worked great in Chocolate Pumpkin Muffins though! I will keep this recipe on hand the next time I get butternut squash. Thanks for posting!

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Saturn December 28, 2007

Miss Annie, It did take 20 min prep time. And I think the servings is for more like 10-12 people! I`m giving it 5 stars! It`s very sweet! It smells wonderful for the 6 hours of cooking! Not eye appealing. I will puree the rest!! Since it`s almost there.

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Rita~ November 13, 2007

Fantastic flavor and texture! I wouldn't change a thing. The flavor from the raisens really permeated the squash nicely. I have to say that the prep time was significantly longer than 10 minutes. The squash has a very woody peel that doesn't come off easily with a standard peeler. That, and the time it took to scoop out the seeds and to cut the squash into cubes added some time. Maybe I'm just slow, but it took me about 30 minutes to prepare the dish. To save time, I recommend allowing the butter to melt in the pot while you are peeling/cutting.

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genus April 20, 2005
Slow-Cooked Sugared Butternut