I made this recipes (almost) as directed and was unhappy with the final look of the sauce. The cheese did not melt into the sauce; it just kind of "glommed" onto the other vegetables. It also did not thicken much. This may have been due to the fact that I could only get a Mexican cheese blend and perhaps the Italian cheese blend would have melted appropriately. It may also have been that the temperature was too hight I don't know BUT.....I added a 1/4 brown sugar and puree'd the whole thing until it looked a bit like a very thick squash soup. I served it over pasta with a sprinkling of fresh parsley and some parmesan cheese and my husband LOVED it! He said it was one of the most orginal and tasty pasta dishes I have ever made. He even asked for more sauce to put on his pasta half way through his serving. I will try making this again with an Italian cheese blend as I would like a more chunky look for the sauce but it's great to know that the fall back position (if it does not work) will still be a big hit with my family. Thanks for a winner!!

I was looking for an idea of what to do with butternut squash so I tried this out. I like that all of the ingredients are things that are normally in the kitchen. The sauce was sweet and savory and cheesy and delicious. Next time I think I will puree it when done so that it covers the pasta better.

I thought the taste was wonderful. I did make a couple changes based on what I had though. I didn't have milk (doh!), so I substituted light sour cream instead. As the other reviewer suggested, I added mushrooms. I used about 3/4 of a cup of fresh shitake and button mushrooms, but next time, I think I'll double the mushrooms. I also added about 1/4 cup of blown sugar. I thought the dish was a little bland, and the sugar allowed the flavors to blend wonderfully. I think next time I will also use more apple and cut the pieces a little bigger. I had cut then into 1/4 inch pieces, but next time I will do 1/2-3/4 inch pieces so you can taste the apple more. Well, my husband liked it, so it's a keeper.

This was delicious! I did make a few revisions though. I could not get a hold of butternut squash, so I went with yellowneck squash. So to keep the butternut squash "theme" I used 1/2 cup of butternut squash soup and 1/2 cup of chicken stock. I also added mushrooms to the recipe as well. All in all, it turned out great! Something I will definitely use in the future