I just finished making this recipe...It smells great...I hope it tastes great!

My husband wants me to make it for company !!! its wonderful

This was amazing. My family loved it.

Tasted great. My husband commented that before tasting, he wasn't convinced he'd like this dish, but after eating he said this recipe is a keeper. I ended up cooking a lot longer than the original 30 minutes however I was experimenting with my oven on convection cooking at a lower temp (300°F) with the casserole dish covered. After 33 minutes the squash was not tender and I thought I put the oven back up to 325°F on regular bake and took the cover off, upon returning back to the oven after 11 minutes I discovered my oven was off and it was still not tender. So the cover went back on and I put it at convection at 325°F for another 22 minutes. Came out tender and yummy.

I just added some water, put a lid on it and turned the oven up to 375°F. No where near done but it smells good.

Just boil the squash for 2-3 minutes before adding it to the casserole and it'll be plenty cooked through/tender. I usually like a recipe to be a bit more specific with the measurement of the herbs/spices - otherwise, adding cooked squash instead of raw, this is a good one.

Best way to eat squash, it tasted so good and savory. It did take longer than 30 minutes to cook the squash through so I am going to try to slice it thinner this time and perhaps add just a little water.

This recipe is very easy to make. This was my very first time trying squash. I normally don't like trying anything new but this smelled wonderful and tasted even better than it smelled!