Roasted Squash Toss

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The flavor of this dish is amazing!! Even fickle hubby had seconds...will definitely make again and try leaving the skin on to cut down on prep time. Extra bonus...the house smelled DELICIOUS all evening after cooking this!!

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Very time consumeing to prep the squash but the flavors are awesome my husband and co-workers have raved at the flavor!

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Amazing, whole family loved it!!!!!!

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The flavors are amazing! A bit labor intensive.....peeling the acorn squash was a pain. The end result was fabulous!

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Great combination of flavors. Lots of texture. My grandchildren love it.

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I put the orange zest and juice in with the rest of the ingredients because I think the compliment each other and didn't want it to "overpower" it after it cooked. I also used only the butternut squash since my husband and I love it. The almonds added that great "crunch factor" that really worked great with this recipe. I would make it again and again!

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Great way to do squash. have served it several times to company and they have all raved and ask for the recipe.

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Easy & flavorful. Substituted fresh maple syrup for brown sugar. I let the flavors marinate for about an hour before baking. Didn't have almonds, but toasted some chopped pecans in a saute pan with maple syrup & sea salt.

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Delicious. Have made it several times. I just add very little chile flakes.

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My squash tasted good, but needed some changes. I did not like the flavor of the acorn squash... I much preferred the butternut so next time I will only use butternut. Also, my squash was done waaaaay before the hour of roasting... at the halfway point when I checked it it was already soft and actually some pieces were starting to burn a little... could be my oven but be sure to be careful and watch your squash to avoid burning it!