![]() Didn't want to serve the acorn squash with the skin on it. Sauted whole fresh sage leaves in butter and scattered over the veggies. Made a sauce with butter, turkey broth and butter and added it to the casserole. I roasted the slices of potatoes as mentioned and flipped them 1/2 way through cooking. Scooped the squash out and placed it randomnly among the slices of sweet potatoes. I roasted the acorn squash whole and let them cool. I used the same portions of butter and brown sugar as called for in the recipe but I would have liked a thicker glaze. I still think the vegetables were over cooked. I cooked the squash for about 30 minutes total and the potatoes about 45 minutes total and then reheated all of it together later in the day. I did make some changes in the procedure cooked the potatoes and squash separately as the potatoes take longer than the squash. It goes into the Thanksgiving recipe box. Nice change from mashed sweet potatoes and a lot better than the sweet casserole. I didn't use the acorn squash just all sweet potatoes. Without it the bottom of the sweet potatoes touching the pan in the bottom rack came out all burned! The other thing I would do different, though the recipe does not spell it out, is to swap the two baking pans half way through the second-phase of baking. I was afraid the nutmeg taste would overpower the dish, but it did not. I took the advice from previous reviews and took out the acorn squash earlier, with about 20 minutes still to go. Healthy version of sweet potatoes that does not sacrifice taste I thought the acorn squash skin added to the visual presentation. I made this just as the recipe suggested. Of the biggest hits of the feast! I'm about to make itĪgain for an after-Christmas family get-together. We served this dish at Thanksgiving, and it was one My husband and I both ate it from there on out. ![]() I was surprised to find it slightly crunchy and very tasty. The sweet potatoes were better than the squash.įorgot to mention, when we ate this, I initially took the rind of the acorn squash off but then I was enjoying the dish so much I tasted the rind. The nutmeg was overpowering for my taste. The skin of the squash was not very good to eat. I think I might actually make this less sweet and more savory next time. Also, it takes up way too much room on the Thanksgiving plate! It's not a terrible dish and the skin wasn't an issue for us it's just not great. Just very "meh" overall and not a showstopper fall bounty dish like I thought it would be. I read all the reviews and was prepared for the acorn squash to cook faster than the sweet potatoes but HOLY COW not THAT much faster!! If I made it again (which I will not) I would cook them separately.
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