"So good and so easy! These come out like a cross between candy and potato chips. Even my veggie hating boyfriend loves them. And who knew the rind was edible? I've wasted years peeling squash....better late than never I guess."

"I think the few folks who didn't like these either didn't know what "indochine" flavors would be like, or did something wrong, because my family begs me to make these on the regular. The dressing is key, and don't skip the fish sauce. I also add pickled ginger carrots on top. YUM!"

"Yum! These are so good. It's my go to butternut squash recipe. I personally don't flip them, it's kind of a pain and I like that they get really brown on one side that way. Also, I think leaving the rind on is genius...it helps hold the slices together. I think if you peeled it these would fall apart. The rind is totally edible. I'm not sure wh"

"So yummy! Even my anti-veg boyfriend liked it. Easy and light....we ate the whole plate."

"So far this gets the thumbs up. I only gave it four stars because I do think the recipe as written might not be ideal. For one thing, I agree that the corn was kind of lost in there. It wasn't bad, but I couldn't really taste it, think I'd skip that step next time. Also, I only had one lemon, so I had to skimp on the lemon juice. I'd guess I use"