Giant Limas With Winter Squash Recipe (2024)

Having read the Notes I tried to amp up the flavor by using half vegetable broth, half water - I think it really added flavor - I increased garlic, thyme, bay, sage and a large Parm rind and all made for really nice flavor - the sage and cheese at the end is critical, don’t skip it! Did add 7 or 8 grinds of fresh pepper and a bit of salt - really tasty served with some toasted baguette and a Sauvignon Blanc - would definitely make again!

As others have said, I jazzed this up with thyme, marjoram and a bit of Braggs Liquid Aminos. I also have 8 oz of mushrooms that I threw in. This was delicious.

Yummy, but definitely needs some umami oomph. Sat and pepper and lots of Parmesan did it for me

I made this last night and it was much enjoyed by my vegetarian family. I paid attention to all the earlier notes — used vegetable broth instead of water, doubled the onions, added carrots, added herbs. I added several handfuls of fresh spinach too, which I liked a lot. I also think it needs to be cooked at a somewhat higher temperature. It wasn’t ready after the specified time and I needed to feed people quickly! I put it on the stove top for the last 15 minutes.

As others have said, I jazzed this up with thyme, marjoram and a bit of Braggs Liquid Aminos. I also have 8 oz of mushrooms that I threw in. This was delicious.

I made this last night and it was much enjoyed by my vegetarian family. I paid attention to all the earlier notes — used vegetable broth instead of water, doubled the onions, added carrots, added herbs. I added several handfuls of fresh spinach too, which I liked a lot. I also think it needs to be cooked at a somewhat higher temperature. It wasn’t ready after the specified time and I needed to feed people quickly! I put it on the stove top for the last 15 minutes.

Yummy, but definitely needs some umami oomph. Sat and pepper and lots of Parmesan did it for me

Having read the Notes I tried to amp up the flavor by using half vegetable broth, half water - I think it really added flavor - I increased garlic, thyme, bay, sage and a large Parm rind and all made for really nice flavor - the sage and cheese at the end is critical, don’t skip it! Did add 7 or 8 grinds of fresh pepper and a bit of salt - really tasty served with some toasted baguette and a Sauvignon Blanc - would definitely make again!

This is somewhat bland if prepared exactly to the letter - I livened it up by using vegetable stock in place of water, and a touch of soy sauce when I put in the squash. An umami touch like the recommended cheese, or even just flaky salt, really seals the deal when you serve it. Otherwise it's absolutely delicious, super easy, and makes a nice amount of leftovers.

Meh Maybe because I didn’t have the right bouquet garni ?

I used ranch Gordon Christmas Lima’s and put in an extra Parmesan rind. Excellent. Would make again

I made this as written, with a couple minor changes. I soaked the giant limas overnight, and I used whey as the cooking liquid instead of water. (I happened to have some leftover from cheesemaking, and I wanted to use it up) I'm heavier handed with the herbs, also. Absolutely wonderful.