I'm giving this four stars, but my version was more like two stars. I took a previous reviewer's suggestion about adding crushed red pepper. Unfortunate, I added too much and the leftovers were way too hot. Sometimes it is best not to improvise!
I reviewed this long ago (2002) after it was featured in the magazine....it's one of my favorite things. I have served it for Thanksgiving, at brunches, all by itself when I just want to "veg out" and tonight I served it alongside CL's Barbequed Pork (the one with the coffee) also adding, for the first time, about a tablespoon of julienned ginger before roasting. Yum.
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