By MizzNezz on January 25, 2002
"Tender pieces of squash with a sweet, buttery coat."
Serving Size: 1 (141 g)
Servings Per Recipe: 6
"I had planned to prepare this recipe for our Thanksgiving dinner and forgot to buy the acorn squash. When I sent DH to the store to buy some, he came back with butternut squash. Now I'm not sure how much taste difference there is between acorn and butternut squash, so I hesitated in reviewing this recipe. However, the recipe was so delicious, I just had to send in a review. This was the hit of our holiday dinner! Everyone loved this dish and the only complaint was that I didn't cook enough of it. This was my first time cooking butternut squash, but it won't be the last and this is the recipe I'll use. Thanks MizzNezz for a fantastic recipe!"
"So simple and so delicious! I served this with pork chops and rice and it was delicious. My 21 month old and husband loved it too. I used 1/4 cup butter, 1/4 cup honey, a sprinkling of salt and 1 acorn squash. It was more than enough for the 3 of us. I also roasted the seeds with olive oil and salt at 300F for 25 minutes. Thanks!"
"Great fall comfort food! I have enjoyed this veggie many times, but with the butter/brown sugar combo. The honey was a perfect change. I sliced my acorn in half, rather than dicing it. I just love the warm, sweet center well. I also added Penzey's cake spice and it really sent this dish over-the-top delicious. Thanks for posting!"
"This is my absolute favorite way to eat acorn squash now. Not only was it easy, I had all the ingredients on hand. Also, I used one whole acorn squash but cut the other ingredients in half. Worked out perfectly."
"Yummy in my tummy. I thoroughly enjoyed these little gems. I had 6 cups of squash and used 1/2 c each butter and honey. I split the squash between two pans so I could leave enough space between the chunks. The squash was already alittle cooked because I soften it whole for 5 min in the microwave to make peeling much easier. I cooked it for 30 min covered and 10 uncovered. I think I will use a smidge less salt next time, otherwise it's perfect. I had a hard time not picking at them even after dinner. I was surprised how the outside became alittle crunchy, almost carmelized. Thanks for sharing! "
"Mmmmmmmmm! I've used maple and/or brown sugar on squash before, but never honey. Honey is better!!! Sweet but doesn't overpower the flavour of the squash. I used equal proportions of honey and melted butter, in amounts somewhat less than the recipe calls for, with very tasty results. "