I made a few changes though... I used medium-ish sized butternut squash- didn't measure it (cut in half, scooped out seeds & strings, baked cut side up at 400F for 45 minutes then cut side down for another 15-10 minutes & it was ready), I chopped up the 1/3 cup of onion/whole apple/4 cloves of garlic in a food processor then sauteed in EVOO/butter. No stock so used 3/4 cup water + chicken bouillon cube, 1/2 cup soy milk, 1/3 cup 5% cooking cream then mashed the sauce to make more smooth (the sauce has texture unless you were to strain it before the addition of cheese) and then added a cheddar garlic-herb cheese blend. I forgot to mention how I seasoned the sauce... Dash each of onion salt/pepper/ginger/cinnamon, good pinch of nutmeg and about 2 TBsps. brown sugar. Savoury, but with a little sweetness. It's not perfect, so but definitely something you can tweak to your liking... Some reviewers mention adding mushrooms, I think that would add a nice meat-y taste to the sauce and will try that next time if i have any on hand.
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I made a few changes though... I used medium-ish sized butternut squash- didn't measure it...