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My review
Garlicky Baked Butternut Squash
Anita Bukowski
"The mild garlic flavor in this dish makes for a deliciously different treatment for butternut squash. --Anita Bukowski"
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Ingredients
1 h servingsOriginal recipe yields 6 servings
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Reviews
Read all reviews 457619 Ratings
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Most helpful positive review
12/4/2007
The beauty of this dish is not only in it's simplicity, but also for the fact that it's delicious and is a beautiful and colorful addition to your dinner plate. This is one of those recipes that...
Most helpful critical review
2/5/2011
Maybe it was the variety of garlic I used, but the amount called for in the recipe was overwhelming. You couldn't taste anything but garlic.
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12/4/2007
The beauty of this dish is not only in it's simplicity, but also for the fact that it's delicious and is a beautiful and colorful addition to your dinner plate. This is one of those recipes that...
1/29/2008
THIS is the only way my friend and frequent dinner guest wants me to cook butternut squash from now on. I make a killer butternut bisque (previous butternut squash fave dish), but this was fabul...
9/25/2007
WONDERFUL! After reading other comments I decided to experiment tonight-- I set a timer at 15 minute intervals, stirred, tasted, and continued... 30 min's results in a very good dish, but not t...
1/6/2008
This smelled wonderful while it was roasting! I used delicata squash, added the cheese about half way through and stirred the squash several times, letting it go for 50 minutes total. Next tim...
10/18/2006
This was pretty good. It cooked must faster than listed, about 30 minutes. I think maybe 400 degrees is just too hot, it tastes a little like burnt garlic, and the edges of the pieces of squash ...
11/23/2007
Super tasty! I poked holes in the squash and nuked for 8 mins, turning over half way through. Then I used a potato peeler to peel the skin off. This made it a lot softer for removing the seed...
10/22/2007
I LOVED this! I replaced the parsley with rosemary to accompany the chicken I was baking... I reduced the olive oil to 1 TBLS to cut back on the fat. I don't care for sweetened squash and this...
2/17/2008
Really tasty! You just need to drizzle oil on the squash until it's covered. Too much will make it greasy. I also roasted some red peppers in the broiler and added close to the end of cooking...
6/10/2008
This was really good! I micro'd the squash for 5 minutes, and it made peeling and dicing a breeze. The only thing I added, by accident, was 1 tbsp. dry green chile rub. I live in New Mexico, so ...