Reviewed: Apr. 28, 2013

Had squash left over from my bisque so I doubled this recipe, substituted coconut milk, coconut oil, and fresh pressed garlic; respectively. I also omitted the cheese, added 1T rubbed sage and 1 1/2 tsp of turmeric. Pureed the whole thing after it was done cooking so it looked more saucy. Thanks for sharing.

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Reviewer:

Cathleen

Cooking Level: Beginning

Home Town: Heber, Utah, USA

Living In: St. George, Utah, USA

Reviewed: Apr. 11, 2013

Really yummy. I combined this recipe with another one I've used several times for butternut mac n' cheese. That recipe calls for boiling the squash in milk, adding chicken broth, garlic, s&p, and several expensive cheeses which I can never quite bring myself to buy (with the exception of gruyere. It's my guilty splurge). So, for this one, I roasted a large butternut squash, which I diced, tossed with coconut oil, s&p, and minced garlic. I then pureed with some chicken broth, almond milk (reg milk was sour), onion powder, and about three spoonfuls of applesauce (didn't want to use a partial apple). I warmed this puree over the stove and added about a cup of shredded gruyere, a small bag of shredded parmesan, and just a handful of sharp cheddar. Tossed it with a box of cooked whole wheat macaroni, dumped all back into the squash roasting pan (I used a lasagna dish) and topped with fresh homemade sourdough breadcrumbs. YUM. I never could quite find the perfect homemade mac n' cheese dish. Fortunately, with the marriage of these two recipes, who knew that butternut squash was the secret key?

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Reviewer:

For King and Prince

Cooking Level: Intermediate

Reviewed: Feb. 11, 2013

Curry! I added some curry when I added the squash into the mixture and it was amazing. I also used almond milk instead of dairy milk and omitted the butter by substituting another TBSP of olive oil. I only had parmesan cheese and a tiny bit of chedder. I used vegetable bullion instead of chicken bullion. Served over rotini noodles, this was an excellent dish. Next time I might puree, but I did like the chunky texture after mashing a few of the cubes of squash. YUM! Will definitely make this again! (4 stars because I think it would have been rather bland without the curry)

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Reviewer:

brittany27b

Reviewed: Jan. 11, 2013

I tried this recipe and absolutely loved it! My new macaroni and "cheese!"

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Reviewer:

rachaelB

Reviewed: Dec. 30, 2012

First of all this sauce is so much prettier in bulk! I will take a picture next time as there will be a next time! After reading reviews I made some simple changes. I mashed the squash before putting it in the sauce - I added a tad (maybe a 1/4 cup) of brown sugar, some sage and nutmeg and used most of the apple. What I mean by bulk is that we served it over frozen spinach and cheese ravioli (well I did cook it LOL)so the presentation was very nice! Hubby was hesitant at 1st but went for seconds quite quickly!

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Reviewer:

Laurie J

Cooking Level: Expert

Reviewed: Dec. 10, 2012

So yummy! I used about a half a cup to a cup of applesauce instead of an apple and I pureed the squash first before combining it with the other ingredients. It came out so smooth with a perfect balance of flavors without being too rich.

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Reviewer:

lokiloni25

Reviewed: Dec. 3, 2012

This is phenomenal! I wasn't paying attention and used an entire apple (fuji). heavy on the onion. definitely a keeper.

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Reviewer:

tracy5211

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Reviewed: Nov. 28, 2012

My family and I thought this was delicious! First of all, I put it in the food processor to get the smooth texture that shows up in the picture. I don't think it would have gotten there with just cooking it longer. Also, I made it with almond milk because my son is allergic to cow's milk. I made cheese ravioli and topped it with this sauce, toasted walnuts, and Parmesan cheese. I served it with garlic bread and a salad. All agreed, it was a delicious vegetarian meal!!!

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Reviewer:

satkins78@yahoo.com

Reviewed: Nov. 26, 2012

Very simple and yummy recipe. And it was good even without onion and two of the cheeses that I did not have on hand. Can't wait to try it again with all the proper ingredients.

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Reviewer:

apryllshowers

Cooking Level: Intermediate

Reviewed: Nov. 24, 2012

Like some of the others, I initially found this to lack some depth. That could have been due to the specific broth I used which wasn't as rich as I would have liked. I was surprised that the sweetness of the apple did not come through. There was no mention of what kind of apple would be best for this. I had a Fuji on hand, so that's what I used. I'll try others next time. Because of the thin-flavored broth and the lack of sweetness from the apple, the garlic just ended up overpowering the sauce, so I'd probably cut the garlic in half. Despite all of this, I did enjoy the sauce. But I did have to make some modifications to appeal to my kids. I added a lot more cheese and blended the sauce. I also added a pinch of oregano at the end to give it a little more flavor. Served with liberal amounts of Parmesan on top. My older child had seconds, and the second griped his way through it, but I was thrilled he ate as much of the veggies as he did (I also let him crumble corn chips over it - I didn't have bread crumbs or crackers...the things I do to appeal to a young palate). To the poster who asked why the recipe didn't look like the photo, the photos were taken by others who pureed their sauce, not the original poster.

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