Reviewed: May 1, 2012

I had to make this just to see what it tastes like. The additions change the taste of the squash, so it's not exactly like just putting squash on pasta. It has a little more spice to it. Good and interesting variation. Worth trying.

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Reviewer:

Anne B

Home Town: Orchard Park, New York, USA

Reviewed: Apr. 9, 2012

Really bland. I added some curry powder which seemed to help it a bit. I made as directed except for the milk, I used Greek yogurt. Maybe more apple for sweetness will help.

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Reviewer:

chowsr

Reviewed: Mar. 25, 2012

I never had butternut squash before and this pasta sauce was the most amazing thing I have ever had on pasta.

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beyonks

Reviewed: Mar. 7, 2012

Cheers to you, SPEARL, for creating one of only two ways my children will eat squash! Thank you! I did not have that kind of cheese on hand so I threw in a mismatch of what I had and it was great. (parm, goat, mozzarella, and creamy swiss) Blending was also key for me since it made it look a lot more like "mac and cheese".

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Reviewer:

jenwilhar

Reviewed: Feb. 12, 2012

I thought this was delicious! I did use extra garlic and onion and quite a bit of salt and pepper to accommodate our tastes. I used an immersion blender at the end to smoothe the sauce out and served it over plain cheese ravioli and was very pleased with the result.

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Cheri

Reviewed: Feb. 9, 2012

TO DIE FOR! Rich, buttery, and a delicious mix of sweet and savoury. I am in love (shhh, don't tell my husband...). I followed this recipe almost to a T, the only changes I made were to use a slightly different blend of cheeses (parmesan, asiago, smoked provolone, and mozzarella, as this was the only Italian blend my grocery store had to offer), and also, once I had simmered the sauce to my desired consistency I found it a bit too chunky for my/my husband's liking, so I pureed it in the blender. It came out so creamy and rich and wonderful,my husband and I both loved it and we will definitely be making this again. SOON! I think I will try it with heavy cream in place of the milk as well, just for a change, as that would make it even creamier.

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Reviewer:

Rose

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

Reviewed: Nov. 29, 2011

This turned out incredibly tasty!

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Reviewer:

daniella

Reviewed: Nov. 6, 2011

Despite following the directors, this turned out nothing like the picture. The squash didn't really mash up into the sauce (and it never even tells you to mash) and the cheese didn't spread very well, so it was just clumped here and there throughout. Overall, it's also not a very flavorful sauce, either.

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Reviewer:

PhysChic7685

Reviewed: Oct. 31, 2011

Loved it! My changes: only had Parmesan on hand (and added a little extra), added fresh Chanterelle mushrooms to the sauté, and added a little cumin, thyme, oregano and parsley. Served over rotini pasta with crumbled bacon on top. Mmmm!

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ZABBA23

Reviewed: Oct. 26, 2011

I made this vegan by using some almond milk in place of regular milk, using double the olive oil and omitting the butter, using vegetable broth in place of chicken broth, and shredded soy mozzarella in place of the italian cheeses. it still turned out delicious!!

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