88 All-Time Best Dinner Recipes

First of all let me say this was a great recipe. But I do have a couple tweaks that will make it much bette, and mine and my husband's opinion.. First of all, instead of a half a teaspoon of fresh thyme, make it a teaspoon and a half. A half a teaspoon was not enough to be able to taste it. Second of all, way way too much butter. If you use the full amount suggested, then at the end, once you bake it, all of the oily butter starts boiling up the sides of the pan. And then of course you have all that oily residue at the bottom when you scoop out your portion. I can still taste it on my lips. My recommendation would be to just use enough butter to saute your onions. There's absolutely no reason for that much butter after that. It's whole purpose is to saute the onions. I even used a whole large onion and it still was way too much. Again just my suggestion. Then, let's talk about the bullion. I realized as I was putting the salt and pepper etc in with the onions, that putting the bullion in with it was going to be complete overkill. So what I did was I took out that one cup of squash water, and I added a half a cube of bouillon to that, and that was just enough. or cook your squash in water, again just enough to cover it, and then drain it all off, and then when you get to the part of the recipe where you're supposed to use a cup of squash water, I would say substitute it for a regular cup of chicken broth. Then you don't have the insane amount of sodium from the bouillon, and you still achieve the desired taste. Otherwise this was a great recipe. We're looking forward to doing it again.

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