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Tasty recipe. I used half the sugar as someone suggested and wouldn't add more than that. Thanks.

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FrVanilla August 01, 2009

Very nice. Tasty. Easy to prepare as well. I used 1/2 recommended sugar and it was sweet enough for me. If you have an older marrow with tough skin, it may be better to peel the marrow before cooking. However if you leave the skin on and you don't want to eat it, the cooked marrow comes off the skin very easily.

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Meris January 14, 2009

Karen, this is delicious! Used Zucchini and sliced it. Excellent blend of garlic, oil and sugar. Loved it! Made for PAC Sprg07.

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Caroline Cooks April 29, 2007

Very tasty! This was a very different way for me to eat squash (marrow). My family has always baked them in butter and brown sugar or maple syrup or served it pureed with butter and a sweetener. (I actually find their method of preparation too sweet.) Your use of garlic and olive oil really intrigued me and I'm glad that I gave it a try. I really enjoyed the contrast of sweet and savory. I think that the flavor of the marrow was highlighted by the roasting and simple seasonings. I'll prepare it this way again. Thanks Karen Pea.

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Acerast October 29, 2006
Sweet Roasted Marrow (Squash) Wedges