Reviewed: Nov. 3, 2009

Just so plain and sad.

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Shecan2cook

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 19, 2009

This was an excellent dish. I was impressed that even my picky boyfriend enjoyed it. I suggest adding more cracked pepper at the end - it really intensifies all of the interesting flavors going on in this dish.

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TERRALYNN

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Reviewed: Mar. 8, 2009

Excellent flavour combination. Be careful not to overcook the squash though, as it will quickly turn to mush when stirring.

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HSWEET

Cooking Level: Intermediate

Home Town: Odessa, Saskatchewan, Canada

Living In: Balgonie, Saskatchewan, Canada

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Reviewed: Mar. 3, 2009

I liked this dish. I did use the heavy cream, but I found it was a bit dry, so I added more until it was creamy enough for me. Also, I used vinaigrette salad dressing, because I had some on hand, bow-tie pasta and chicken sausage. I think I'll use less garlic and possibly add some cubed fresh mozzarella next time, but I will definitely make it again. Very tasty.

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Linnea B

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

I thought this was excellent! My husband gave it 4 stars. The only change I made was to increase the heavy cream to one cup. Otherwise, I didn't feel there would be enough sauce. Don't be hesitant about adding the balsamic vinegar. It really made the dish.

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Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Feb. 11, 2009

it is a good jumping off point - I can't rate it a 5 because I changed too much of it. I would rate my version a 5 though! I subbed 1c cooked chicken breast and 4 slices of bacon, chopped, for the sausage. I also added in 2c baby spinach that I cooked in the strainer when I drained the pasta. I also added 2T asiago cheese. My kids devoured it, and I loved it, too. Went great with a nice merlot.

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JYHICKS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Feb. 10, 2009

I have made this several times now and each time is fantastic. I have now shared the recipe with several friends and they loved it too. This is deffinately a keeper. The last time I made it I didn't have sage so I used oregano and it was just as good, just a slightly different flavor.

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Dawn

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Franklinville, New Jersey, USA

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Reviewed: Jan. 27, 2009

Needed more squash! But all in all, a pretty tasty blend of flavors.

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memomo

Cooking Level: Intermediate

Home Town: Renton, Washington, USA

Living In: Eugene, Oregon, USA

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Reviewed: Dec. 22, 2008

I used chicken instead of sausage, as some others suggested, and also used part milk/cornstarch, part heavy cream. I cooked the chicken in the basalmic, and pretty much just tossed everything else together. Oh, I also roasted the squash (chopped into small cubes) till it was starting to caramelize, which did take longer than 30 minutes -- yum! That was also a suggestion from another reviewer. I thought it was absolutely delicious! I love butternut squash, so it isn't really hard to please me. Hubby loved it also. I will definitely make this again!

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For King and Prince

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

REALLY nice recipe, even the kids ate this happily! I didn't have turkey sausage, so I used lamb sausages but everything else was per recipe and it was delicious! Definitely a keeper.

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Cari M.

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Reviewed: Nov. 24, 2008

Oh my. This may sound mean, but what a gooey gross mess. This is very gross. I am not a picky eater, but I could barely choke it down. Just thinking about this makes me wretch. Vinegar and squash and sausage...not good.

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Allison Lee

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 19, 2008

Excellent recipe, yum! I followed it as written except for using milk instead of cream, and adding 1/4 c. parmesan cheese. I also roasted the squash for a longer period of time so it would cook fully through. Thanks for sharing!

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loretak

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Reviewed: Nov. 17, 2008

My husband was a little scared when he saw the butternut squash but it turned out great, the balsamic vinegar adds the perfect twist. We both loved it.

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Ellen

Cooking Level: Beginning

Home Town: Vincennes, Indiana, USA

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Reviewed: Nov. 16, 2008

This was really good! My boyfriend doesn't even like squash, and thought this was decent. We added red sauce and parmesan cheese to it though.

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Jilliann

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Reviewed: Nov. 10, 2008

This recipe is good because it's easily adaptable. I turned this into an entirely vegan dish by substituting Gimme Lean "sausage" and soy creamer. I also used rice penne to make it gluten-free. Even my meat-eating linebacker of a husband wanted seconds, and wants me to make this dish again. Some notes: making it vegan, I think, may have taken care of the dryness that some mention. Gimme Lean is inherently moist. In addition, you should definitely take the time to dice the squash. Mine turned out to be a lovely dish with the butternut neatly spread throughout in cubes. This dish is a winner; if you find yourself adapting recipes for your dietary needs, add this to your collection. I think adaptations improve it.

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Kimberella

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2008

Yuck. We did not like this at all. Followed the recipe, but will NOT make again. We are not picky eaters, but this was not good at all.

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LilAngelsMommy

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Dillsburg, Pennsylvania, USA

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Reviewed: Nov. 9, 2008

This recipe is really different and very good. I used 3 tablespoons of fresh sage and fat free milk instead of the cream because I am on weight watchers. By cutting out the cream and using wheat pasta this is a core friendly meal! Just be careful you do not over roast the squash, it will come out too mushy.

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cher6555

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Reviewed: Nov. 8, 2008

Great recipe, however, I don't think it needs the cream. I added a little bit of milk, but that's about it and it was super creamy. The sage is fantastic. I didn't roast the squash, but shredded it in the food processor and then just loosely sauced it.

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firegirl

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Athens, Georgia, USA

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Reviewed: Nov. 5, 2008

This was great! Though we're not vegetarians we tend to lean more towards vegetarian meals. So in place of the ground turkey, we used some soy andouille. And omitted the rosemary because the andouille has quite a bit of seasoning. Oh, and I was out of heavy cream and used half/half in it's place. Probably not as heavy, but really yummy! We'll keep and do this one again.

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GENIAP

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Reviewed: Nov. 3, 2008

Wow-- this was so good. I especially liked the squash, and I'm not usually a huge fan of squash! Did some substitutions, based on the ingredients I had (elbow macaroni instead of penne, mild Italian sausage instead of turkey sausage). Based on previous reviews, I did also nuke the squash in the microwave for 3 minutes before cutting into it, as well as preheating the baking sheet, and also adding butter and chopped garlic to the squash. I cooked at 350 degrees for 15 minutes, then gently turned the squash cubes and cooked for 15 more minutes at 400 degrees (for carmelization on one side of the squash). Yum, yum, yum! Thanks for a great recipe.

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slcgirl3

Cooking Level: Intermediate

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Pasta with Roasted Butternut Squash and Sage

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