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8 servings, 1 cup each
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Prepare using PHILADELPHIA Neufchatel Cheese.
Garnish with 1 Tbsp. chopped fresh parsley before serving.
For less heat, substitute dried thyme leaves for the crushed red pepper.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made this for dinner. I've never cooked with butternut squash but I love squash so I thought I give it a try. I will not make this again. I read it was dry so I added 1/4c more milk (1/2c total) and it was still dry. Very little flavor. I made it exactly as the recipe called. Very bland. Definitely missing something.
This turned out a little dry for me, I'll have to add more milk next time. I didn't have the cheese it called for so I used Cheddar. I didn't add the crushed red peppers since I was cooking for a child. What are the large red ingredients in the picture? It doesn't call for anything red except the crushed pepper. It would probably taste great with bell peppers. My 3 yr old took a bite and did the cliche, "Mmmmmm" and rubbed her tummy. It wasn't as gooey as the picture shows, maybe I'll cut down on the baking time next time. Just 10 minutes instead of 20 in the last segment.