Butternut Squash Casserole

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious and healthy! I've made this twice. First time, I left off the coconut and incorporated the raisins into the squash mixture. Second time, I made it according to the recipe, except that I sweetened the coconut with Splenda to avoid any refined sugar. This casserole is great for anyone trying to manage their carbohydrates. Except for the topping, no sweetener is added, yet it tastes sweet. The raisins make it a special 'cheat treat' for Atkins phases 2 and 3. Also, this recipe has no added oils. Yum!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

we loved this recipe altho next time i'll use less curry. I cooked my squash in chicken broth and tossed in some garlic into the cooking pot too. I also added a pinch of cayenne and some minced fresh thyme, chives and rosemary..it was awesome served in individual casseroles with a dab of butter melted on the top...yum!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Seemed bland and uninteresting to me. I would definitely not make this again. I could not taste any butternut squash flavor, as it was masked by the curry. Even so, all I tasted was a faint curry flavored mushy substance

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I added some bran flakes and cranberry/raisin to topping! Yum!
Next best thing to Paula's 'watermelon salad'!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I decided to treat this like twice baked potatoes. I halved the squash and roasted them in the oven. When they were done I scooped out the squash, leaving a little bit inside to maintain the shape of the squash. I prepared the pulp of the squash according to the recipe and then put it back into the squash shell and baked it again. Then, I topped with the coconut and dried cranberries. Delicious.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

loved it. easy to make and little bit of leftovers for the next day...yummy..

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I see there are quite a few complaints about cutting up the squash. I don't do that any more. My family is crazy for butternut squash. We have it every holiday in the winter months and often between holidays. Over the years I have found the quickest way to prepare the squash is to bake it WHOLE. I put it on a foil-lined cookie sheet, pierce it a few times with a knife so it doesn't explode in my oven, and bake it at 350 degrees for an hour or sometimes more, depending on the size, until I can pierce it with a knife very easily. Then, let it cool for about 1 hour or until it is easy to handle. Cut off the top and the peel just slides right off. Cut it in half and scrape out the seeds. Discard these. Put the squash into a bowl of the mixer and continue with the recipe. Hope this helps. Also, from my experience I think one large squash should be sufficient.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I bought 3 butternut squash as the recipe says and I picked out three that were among the smallest. I have peeled and cubed (1" the squash and now have a 6 quart saucepan full of squash. I don't think this recipe calls for this much squash. I am going to have to adjust the other ingredients to this amount of squash. I know I'll be freezing several small casseroles.
I have put together the ingredients and worked on amounts. I believe the correct amount of squash per recipe is 4 lbs.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used frozen butternut squash...saved time peeling and cubing. I didn't have any raisins, so, I substituted dried cranberries. I also added a little brown sugar. It was so good I wanted to eat the whole thing myself.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this dish! It's not only easy to make, especially if you buy the butternut squash already cut up in cubes, but it's delicious and goes very well with pork chops.

I'm going to be making this dish more often with chicken, fish, even steak. YUMMY!