This was INCREDIBLE. Like others that have reviewed this recipe, I used chicken broth instead of the water and bouillon. I roasted the butternut (halved, brushed with olive oil, flesh side down) and then pureed it with my food processor. I used two cans of chicken broth and a cup of apple cider. Everything else, was the same, except I used more cayenne. Again, INCREDIBLE. Love this.

Reviewed On: Oct. 18, 2009

This was very good. I used Cream of Mushroom instead and did this all in a pan, not the oven. I used a little butter with minced garlic and sealed my pork by cooking on med/high heat on each side for a few minutes. Poured the cream of mushroom in, used about half a cup of apple cider and sliced a few apples to cook with the sauce. It was excellent topped over rice.

Reviewed On: Oct. 18, 2009