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Marinated Butternut Squash: Scapece Di Zucca Recipe

Marinated Butternut Squash: Scapece Di Zucca

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 21-30 of 34

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  • on November 15, 2008

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    Mario, you are the maestro - it was so delicious. Thank you for this recipe!

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  • on November 14, 2008

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    I brought this dish to my department's Thanksgiving potluck lunch, and it was an absolute hit! I should have made twice the amount I did because everyone I saw had seconds and/or thirds! Quite a surprising sensation on the pallet with the combination of the sweet roasted butternut squash with the salty, savory marinade. The red wine vinegar added a nice amount of acidity to the dish that made the flavor of the squash really stand out. Very nice!

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  • on November 12, 2008

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    I was planning on adding this to my Thanksgiving menu as an alternative to the sometimes too sweet pumpkin or sweet potato recipes. Glad I tried it first because we all hated it. The vinaigrette totally overpowered the squash and the onion totally overpowered the vinaigrette. I can't see any way to redeem the recipe with changes. I love Mario but this one won't make another appearance at our house.

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  • on November 11, 2008

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    I peeled and cubed the squash, everyone enjoyed it a lot. I will make it again for Thanksgiving. The mint was nice and I wouldn't leave it out.

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  • on November 10, 2008

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    My husband is not a fan of vegetables...especially winter squashes. BUT he LOVED this recipe! And I a really do not like anything sweet ( I know I'm weird I'm not a dessert person - I really hate 'sweet' yams or potatoes for Turkey Day but I seriously enjoyed this savory dish! Not too spicy, but I did peel the squash it before baking and I used shallots instead of red onion to soften the onion flavor. Yum-O (with thanks to Rachael Ray!

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  • on November 06, 2008

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    I peeled and cubed the squash for less hassle when it came to eating time and have been asked for the recipe every time I have served it! This is the only way I will serve butternut squash from now on! I am taking it to Thanksgiving and going to be so proud of my contribution. delish!

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  • on October 25, 2008

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    When I get winter squash in the CSA box, it's always a challenge because I'm the only one who likes it. I tried this as something different and even the squash detesters had seconds. Definite winner!

    It was also fabulous as cold leftovers. Even the squashophobes liked the leftovers cold. Would be great for a picnic or workday lunch.

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  • on January 26, 2008

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    I took on this recipe because it wasn't the sweet versions out there. Well was I surprised! My wife asks this regularly. With us trying to eat more fresh veggies, this is a way to use both pumpkin and squash, It worked well with a Cinderella pumpkin we bought. I made a batch today to take to friends wo are serving a venison dinner. This will play nicely with the venison and I expect that the guests will ask for the recipe. My suggestion, stop throing sweet stuff on the squash and go for the savory! I have mqade this recipe at leadst 5 times in the last few months!

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  • on November 22, 2006

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    awesome

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  • on November 12, 2006

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    After reading a previous review I had high hopes for this savory version of butternut squash...but I was little disappointed. I thought the vinegar taste was too harsh and the flavors didn't mesh well (it's basically roasted squash served with a sort of salad dressing.
    3 stars though because my special someone enjoyed it

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