Marinated Butternut Squash: Scapece Di Zucca

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Made this recipe fpr Thanksgiving. Thought it would be a show stopper. Was left with massive amount and no one wanting seconds.

I liked the prep, but it would be better served warm. It would be better with more thoroughly cooked squash. It would be better with thinner slices of squash. Basically, it would be better the way Batali presents it in his grilling book.

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This was delicious! I've made it 4 times and am about to bake the squash this very minute because I have a taste for it with dinner tonight. It was a big hit at Thanksgiving and made for something alittle different.
I found that peeling it before baking was a major plus. We have local grown onions where I live and that makes it even better. The squash comes from the locally grown as well. Yum!

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I love butternut squash, but I am tired of all the sickly-sweet recipes, so I was really excited to try this one out. It sounded kind of weird to me, since I have never seen these flavors combined, but the reviews were good and I always like Mario's recipes so I went ahead and made this dish for Thanksgiving.

I was unsure how people would react to this, and I wasn't expecting to get a big reaction from this dish--frankly I thought it would pale in comparisson to all the heavy, fatty traditional holiday dishes, but to my surprise everyone loved it! It looked beautiful, I liked that it could be served room temperature and it's super simple to make.

I will definitely be adding this recipe to me repertoire!

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I made this for Thanksgiving and it was definitely a nice change from all of the other heavy flavors. The marinade is light and delicious and gives a nice contrast to the butternut squash. It was great!

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Even my brother-in-law, who doesn't like squash in general, liked this dish. I love that it's a departure from flavors we often associate with winter squash, and I love that you can make it ahead (as I did this Thanksgiving. I also mixed in some pumpkin, but I don't think I would again, as the pumpkin cooked faster than the butternut squash.

Next time I will peel the squash and cook it much longer. It was difficult to eat with the combination of the skin and the shape of the pieces, but I think just peeling it would sufficiently solve the problem, and I like the way the bigger pieces look. I can't imagine trying to eat this after only 20 minutes of cooking. I cooked it for over an hour in the oven (admittedly at a slightly lower temperature than called for, then, later, when I found it was still too hard, had to microwave it briefly.

The taste was wonderful though, and it was a beautiful and sophisticated dish, perfect to serve at Thanksgiving. I combined all the ingredients for the marinade the day before, since I was traveling, and that made it even better possibly. That marinade with the onions is good enough to eat by itself.

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Everyone enjoyed this dish. It was easy to make.

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This dish is an unusual medley of favors. It is more like a salad than a side dish in my opinion. Out of the five people at my house who tried it, only one person liked it (my sister-in-law described it as marinated bananas. So, I would say that it is not a dish for people who are used to traditional squash recipes. I did like that once you roasted the squash; you were basically done with the dish. I did not peel the skin and that was a mistake. If I make the recipe again I will roast the squash longer, peel it and use less onion.

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Let me start by saying, I am not the chef in the house. My hubby is so that being said, everyone still loved this one. I did use the recommended amount of olive oil, but also added a little grape seed oil. it has a light sweetness to it and seemed to mellow out the bite of the vinegar. I dashed a little rice wine vinegar as well, again for a little more sweet. I also took someone else's suggestion and used shallots. Turned out great! Sweet and spicy. It was a hit so it will make an appearance on this year's Thanksgiving table for sure!

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This recipe was fantastic! I brought this to a dinner party and the entire thing was gone! It was easy and tasteful. This will definitely be on my Thanksgiving menu. Thanks Mario for your inspiration to cook!

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I must have done something wrong. I roasted the squash according to direction and at that point I thought it was absolutely delicious with just the olive oil, salt and pepper. Once I added the marinade and tasted it I thought ewww. The flavor did not improve even after sitting and marinating for the allotted time.
I would not make this again. blecch!