"Yummm! Just a note. To save time and make clean up easier ,just cut the squash lengthwise down the middle and scoop out the seeds. Roast it cut side down on greased foil on a cookie sheet for about an hour or until very soft in a 325 degree oven. Take it out and turn it over. When cooled,scoop out the cooked flesh. It's amazing how sweet the squas"

"Great recipe! BTW- "TheRealpoppy"- There are more gracious ways to critically review a recipe and person that created it. Offering constructive criticism would be more appropriate."

"This is fabulous. The dressing is very flavorful,bright and refreshing but doesn't overpower the salad. I added cucumbers to the salad and will probably add shrimp and avacado next time as well. I also substituted flat leaf italian parsley from my garden for the tai basal. A very versatile recipe with endless possibilities!
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"Love this recipe. Very creamy but not heavy. As other reviewers previously commented, I would cut back on the vinegar.Otherwise very easy to make and will make it again. Thanks again Anne for a great, no nonsense recipe."