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!
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.
This was great - in a pinch, I used one box of frozen pureed squash.
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!
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!
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!
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.
Delicious! I pressure cooked the squash then added the butter, sugar and spices. This will be my go to recipe from now on.
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.
This recipe was created by Todd Wilbur for his book "Top Secret Recipes Unlocked" (Penguin/Putnam 2009)