I so wanted to like this recipe, and I will say that the filling was fantastic. Savory and sweet and smooth, it was delicious -- after the recipe flopped, I baked up the filling and ate it as a casserole-type dish on its own! The won ton wrappers were the problem here; I even used just one wrapper (folded over) and there was still too much of it. They were disgustingly soggy, so I did as other reviewers have recommended and baked them -- at which point they turned tough. The sage/brown butter sauce was fine. I'd probably use that again... but next time I try making b-nut squash ravioli, I'll certainly use REAL pasta!

Reviewed On: Oct. 28, 2010

Terrific frosting! I doubled this to use over a pumpkin spice cake, and it was great. I added some cinnamon and nutmeg to complement the flavor of the cake but otherwise followed the recipe exactly (or as exactly as I ever measure anything). I didn't find the almond extract too overpowering. Will definitely make again! Only four stars because it didn't actually "stiffen" or become "light and fluffy" -- it was a pretty dense frosting, but that didn't certainly change my opinion of it.

Reviewed On: Nov. 16, 2009

As written, this was mediocre at best. It was very bland, so I added garlic/onion powder, lots of dried parsley, and a healthy shake of cayenne pepper. Also subbed some chicken stock/broth for about 2 cups of the milk. After modifications, it was delicious! It does make a pretty thick roux, so be aware that you might need to adjust your liquids according to taste. Perfect for a chilly night!

Reviewed On: Oct. 9, 2009