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Love this recipe. I will say it's much easier to microwave the squash in a pan with about 1" of water for about 30 minutes. Let it cool, or put it in the fridge to cool. cut it open, scoop out the seeds and spoon out the squash. Size and microwaves vary, so check on the tenderness frequently and add water as necessary. Top with Parmesan cheese.

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Northwest Rain November 20, 2011

I halved the recipe with no problems & used a butternut squash. The sour cream provided a contrast to the sweetness of the squash. Thanx Jude!

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CountryLady November 05, 2003

We love butternut squash just as is but this recipe just added that extra that made it real yummy.

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karen in tbay October 23, 2003

I've been looking for a squash side for my Thanksgiving menu. I have to say that I don't ever peel and boil squash, it's hard to peel it and the moisture makes most dishes "soupy". I cut it in half, scoop out the seeds and roast it then scoop out the flesh when it can easily be pierced with a fork. The flavor is much more intense. I plan to offer the seeds as a garnish.

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Sonya S. November 18, 2007

It's amazing how many butternut squash you get out of one plant, so I'm always up to trying something new with it. This was pretty good. I'll add this to my garden recipes and make it again.

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cookn4mytwins August 19, 2007

Loved the taste, but found peeling the squash to boil to be a real pain, perhaps I will try again, but put it in the microwave to pre-cook, then excavate the squash.

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Barb Conley October 17, 2004

Very good recipe! Made this last night using light sour cream- DH went back for seconds, so this will be a keeper. Next time tho, I will saute the onions in the butter til they're "wilted" before adding them to the squash mixture. Their texture was a little too crunchy after the 30 minutes baking time. Thanks for a recipe I'll definitely be making again!

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Leslie in Texas October 15, 2004
Winter squash bake