Roasted Winter Squash

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since 2005 for the tnaksgiving diner show i made it exatily like the recipe and only the peaple who don't like butter squash at all and when i maded on regular days i substatute butter for less saturated fat and splenda for sugar and it tasted the same and i loved it. the smell and the taste warm is wondirful

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Out of 15 people at Thanksgiving dinner only 3 tried the squash and no one liked it - most of it went straight into the trash. Based on several previous reviews of this recipe, I cut the balsamic vinegar in half and added a little more molases to sweeten it up - but to no avail. Folks just didn't like the dark brown color or the taste.

Note, peeling and dicing the raw squash took quite some time - about 15 minutes per squash. Also, be careful while roasting or you'll scorch the pan and end up spending a lot of time on cleanup.

I would not attempt this recipe again.

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This needs a fraction of the molasses.

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This was a major disappointment. The molasses was overpowering, as was the vinegar. Not one of the 13 guests finished what they took. The appearance is an unappetizing dark brown.

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I love butternut squash with sage and browned butter, the balsamic adds an extra kick

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I saw the show today in hopes of looking for a dish to bring with me tomorrow. I doubled the recipe and just finished making it -- it tastes great. The sweet and sour balance is perfect. I can't wait until everyone tries it tomorrow.

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I liked it but I added more cream for a more traditional sauce.