This was very good. I will definitely make this again. Great flavor and presentation.
This was good, but not fantastic. I'm not sure if I would make it again based on the time it takes. I baked it for the time specified, but would say it needed another 5-10 minutes for the squash to get a little softer.
I made this, but added about 2 cups grated Gruyere cheese to the mix before adding the topping. It really was even better the next day, as mentioned previously. Absolutely delicious!!!
This was SOOOO good! I had some butternut squash that I had purchased at the farmer's market, and it worked well. I used baby gold potatoes and just cut them in half or quarters, depending on the size. I also used panko bread crumbs instead of fresh. This is a time consuming dish to make, but well worth it. As noted by another reviewer, this recipe can be easily adapted for vegetarians.
A perfect fall dish. Amazing flavor, beautiful presentation.
Delicious! I cut the recipe in half since I was making it just for two and now I wish I had made the whole recipe! I served it with a roast pork and it complemented the pork perfectly - didn't even need a sauce for the pork. Will definitely make this again.
This is wonderful. Make it! I have skipped the bacon and just sauteed in olive oil. If you use veggie broth it makes this dish vegetarian. I also use Panko breadcrumbs instead of the fresh and that's great too.
One word - fabulous! My husband hates squash and loved this dish. Flavors are great together. I transferred the leftovers into a smaller container this morning and just the scent of this dish made me want to eat it NOW!
It really is a meal in itself - my husband and I split a apple/chicken sausage to go with this and it was not at all necessary. You won't be disappointed in this veggie recipe - and it's got bacon and cream; what's not to like?!