Excellent flavor, very easy recipe.
This is an elegant side dish. I had non-squash eaters going back for seconds and thirds. A must for any holiday table!
I don't love squash but this recipe may change my mind. It's really good. As many cooks do, I had to add my own touch (a compulsion I think). So I added about a teaspoon soy sauce for a umami touch, about 1/3 C walnuts chopped and parsley because I didn't have rosemary.. Good!
Outstanding recipe. Served with roasted chicken. Used fresh rosemary out of the garden and subbed maple syrup (grade B) for the sugar. Truly a keeper.
I used thyme instead of rosemary and it was excellent. Also it is better to increase the size if you want to serve more than a couple of people.
Delicious and easy. I added diced pancetta and cut back on the oil. Used others' tip to sub maple syrup for the sugar. Even my boys liked it.
My oven runs a little hot but I was surprised when this took half the time indicated, so keep an eye on it!
I love this recipe and make it often. I use extra rosemary but skip the sugar. Great side dish during the week or for company.
We had this for Thanksgiving dinner and it was delicious. I subbed 2 tsp maple syrup for the 1/2 tsp sugar, but I'm sure if you use the sugar it will still be great. The only thing I didn't like was cranking the oven up to 450 after it had been on for 4 hours with the turkey, etc, and the kitchen was already hot. Not sure the yield is accurate, either. I doubled the recipe, using 6 cups cubed squash for 6 people (none of them teenagers with big appetites) and we had none left. If you have 8 diners you should triple it.
My 16 year old grandson declared this AWESOME and was disappointed that there wasn't more. 3 cups just doesn't feed 4 people. I did 5 cups for 5 and I could have used 7 to 8 cups. I am doing 3 cups for 2 of us tonight.
Very, very good! Added a few strips of bacon sliced in 1/2 inch strips and used about 2 tsp of maple syrup instead of sugar. When it finished cooking, mixed about 1/2T of butter and squeeze of lemon juice. Would definitely make again. Very easy, especially when you use the pre-cut bags of squash like I did.
Delicious! I added some fresh parsley, sage and thyme for a little extra flavor. Also, I chopped some of the shallots into small slivers--they caramelized quite nicely and added a little more crispness to the dish. Very easy to prepare and super tasty!
Made this today for the first time. Wonderful!!!!!!! Very easy and very healthy. I did not have any shallots on hand so I used one small yellow onion and added some garlic.
Will have shallots for the next time. Wonderfful simple recipe.
Quick & easy to prepare. Great flavor with minimal effort!
I will definately make this again.
I love this recipe and get tired of doing the same old thing. I love using my own rosemary when in season, and occasionally add a chopped parsnip of equal size to the squash to the mixture. I might add a little more sugar and salt. I think that fresh rosemary adds a big difference as opposed to a dry herb. This is a great recipe to use with venison and other mixed game such as pheasant or elk. Easy and perfect for a group. I like it when the squash caramelizes a little as it browns.
Delicious. I did cut back on the rosemary by 1/2 though.
This was delicious! I've made it twice in one week. Very easy to prepare. Highly recommended.