By Jellyqueen on March 13, 2000
Photo by Julesong
Photo by Julesong
"Great Fall comfort food. The prep time is so long mainly because I have included the baking of the squash while you are preparing the other ingredients. The cooking time is the final baking time. Enjoy!"
Serving Size: 1 (423 g)
Servings Per Recipe: 4
"This is similar to a recipe I use often. I add a little brown sugar and omit that cinnamon."
"We found this to be a delicious fall meal. It has such a gourmet feal to it, without being difficult to whip up. I used craisins and walnuts. We found the taste to be perfect, not too sweat as others have commented."
"Mixed reactions at our house--my husband and I love it. You can sub veggie crumbles for the ground beef. I want to try it with turkey sausage to punch up the flavor a little. We don't like things too sweet, so I was thinking about adding some chopped onion to the ground beef and also adding some curry powder. Or maybe using the sausage for the meat, skipping the cinnamon and adding some paremesan cheese."
"Tonight is the fourth time I'm making this dish in 2 months! My husband, my friends, everyone loves it! I substituted the Raisins with chopped Pecans or Walnuts which gives the dish some crunch! Also I've made it with Butternut Squash as well which was fantastic."
"I had this for dinner tonight - YUM!!! :) The directions were perfect, which was a good thing, considering I'd never cooked an acord squash before. I made it exactly as directed, except that I used dried currants instead of raisins (I prefer currants and don't have raisins in the house). Oh, I did use ground buffalo instead of ground beef (we almost always use buffalo rather than beef). This is a big 5-star recipe!"