Amanda Brown

I've made this for many dinners. It's very easy and is one of the few things that you can have cooking while you work on something else. The beans won't be ruined by just removing them from the stove for a few minutes before straining and topping. Everyone loves it, and though it definitely is bursting with flavor, it is not so overwhelming that it won't work with a bunch of other dishes.

I used to make this multiple times a month, but in trying to eat healthier, I have not done so in awhile. This is absolutely delicious, and I'd recommend to anyone looking to make something savory that likes these ingredients. If you want your sauce to be thicker, add a little flour or start it like a roux instead. I also add fresh (or dried) rosemary to mine--it just adds something extra to it that I love. I have used both fresh and canned mushrooms, and it tastes good either way (you just have to like both canned and fresh mushrooms).

Jicama can be hard to find at times, so we just don't include it. These things are SPICY and so GOOD! My husband and I love them, but our kids do not because they don't like spicy food. So... we only eat them when they are elsewhere. You definitely need to top with sour cream/yogurt to really finish it off (at least that's what our taste buds say).

I made this recipe as-is, and it was absolutely delicious! However, it served as an appetizer/snack for an event. I found that if it sat out for any period of time, the pita started to get soggy, which only increased over time. By the time I got any, it was a floppy mess which made it very difficult and messy to eat. Though it was tasty, I don't know that I'd make it again as written.

Let me start by saying that this recipe is delicious, and like many casseroles, it's still delicious the next day. I've made it for holidays, family dinners, and probably in all 4 seasons. It's a hit, and everyone always loves it! That being said, it takes a LOT of prep time and then there's the baking time. This recipe is worth it, but don't embark on it unless you've got the time to devote to it. I usually make the full recipe that requires 3 pounds of squash, and that can be a challenge sometimes depending on the season, so be aware. Also, I've found that the best consistency is gained when you peel the squash first because the skin can sometimes be a little tougher than the inside of the squash. For big dinners, I usually cook the squash fully the day before so that I just have to assemble and bake it the day of. All in all, I definitely give this 5 stars because it's amazing! Just be sure you're prepared in advance.