33 Reviews

Delicious squash, and we loved the flavors from the spices. This is the way I plan to make our squash for the holidays we liked it so well!

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MixingItAllUp November 19, 2008

This was very good. I've never had Boston Market Squash so I don't know if it compares but this is worth doing. This has lots of flavor and is not overly sweet.

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JulieCHopp November 09, 2013

This was great - in a pinch, I used one box of frozen pureed squash.

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Brooke the Cook in WI January 06, 2011

This was delightful!I did roast the butternut squash in the oven for about 45 min. I added one extra dab of butter, and an extra tbs. of brown sugar. I liked the contrast in spice between the slightly sweet yet also savory. It was REALLY nice! Thank you so much for this easy, delicious recipe Marie!

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imatrad January 20, 2010

The BEST butternut squash I've ever tasted. I was supposed to make an acorn squash dish for Christmas dinner and accidentally bought butternut, turns out it was a lucky mistake! This dish will become a wintertime regular at our table. Only change I made was roasting the squash for ~45 mins @ 375F instead of steaming. Thanks for the recipe!

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L00k December 24, 2009

Made this for a potluck at church and everyone loved it! Even my kids, who thought they didn't like squash, said it was delicious!

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prvrbs31gal October 19, 2014

This is a very Thanksgiving-y accompaniment! My butternut squash must've been on the small side, as the mixture ended up too buttery / soggy, but a microwaved sweet potato came quickly to the rescue! Thanks for posting a solid, good-n-traditional tasting recipe.

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DoubletheGarlic February 07, 2012

Delicious! I pressure cooked the squash then added the butter, sugar and spices. This will be my go to recipe from now on.

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Lorac January 13, 2012

Had this tonight & got raves for it. Even the 1 year old loved it. will be my go-to butternut squash recipe! Easy, too! I find it easier to roast in oven. scooped out seeds, cut in half, face down on baking pan w/ parchment paper, 375 degrees for 45 min, then just scoop out pulp. I'm not a fan of allspice, so I used half the amount.

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KatKerz January 08, 2012

This recipe was created by Todd Wilbur for his book "Top Secret Recipes Unlocked" (Penguin/Putnam 2009)

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tsrweb March 22, 2011
TSR Version of Boston Market Butternut Squash by Todd Wilbur