2 Reviews

We loved this!! I made it for my bookclub last night and everyone loved this! I skinned the squash and I used butter in place of vegetable oil. I also baked it in a glass baking dish. Very good and will make it again!!

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Erin T. November 14, 2015

This is good but not our favourite flavour (I think it may be the garlic that tasted so different on the sweet squash. It was also more difficult to eat since it is not peeled and the skin was too tough to eat (maybe because it it from a conventional grocers and has wax all over it?) I used canola oil to be soy free, sea salt to taste, Iraqi Curry Powder, plus the rest of the ingredients. Made for PAC Spring 12.

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UmmBinat March 20, 2012
South African Butternut Rings (Vegan, Gluten Free)