I followed the recipe to the letter. I made double the amount and gave some away to a few friends so they wouldn't have to cook. When we started eating dinner NO ONE liked the recipe. I think it was the balsamic vinegar that turned everyone off. I will NOT be making this recipe again. We REALLY didn't like it at all.

Although this recipe was a lot of work, it tasted delicious! My 1year old & 3 year old not only ate it, but had seconds! I did not have butternut squash, but I had yellow summer squash; it turned out great!

I am relatively new to the recipe scene after only staying in my own home for 7 months now but I have tried a number of things by for imagination and just beautiful taste, this is by far my favourite. I cooked it exactly as described, maybe adding more cream than suggested by its paid of regardless. I still feel that it will take something out of the world to receive a 5 star rating but it takes nothing away from this meal. Easy to prepare, cook and for the time taking, its worth every last drop.

I made some modifications, but the basic idea is great and I'll be making this one again! I roasted the squash w/ olive oil, sage, a tbls of butter and a bit of chicken stock. We had neither sausage nor balsamic vinegar, but we had chicken breasts and vinaigrette salad dressing, so I baked the chicken w/ the vinaigrette and it came out super tender and tasty. I chopped that up, tossed it and the squash together w/ the pasta, a splash of milk (no cream in the house, and we didn't want a heavy meal) and some parmesan cheese. It was divine!

I really enjoyed this recipe. I didn't have sausage on hand so I used chicken breast chunks. It was a little bland, but I think making it with sausage would make up for that. I will be making this again!

This was just divine. I made a couple of alterations. i used skim milk instead of the cream to cut down the fat and added some diced up summer squash to the sauce as I had some I wanted to use up. I did forget to add the balsamic vinegar to my portion last night but I will remember to do that for the leftovers. Oh yes, I didn't have sausage so I used chicken breast. I really want to try this sometime when I can get my hands on some fresh sage. I looked in the store and there was none to be found

i think this recipe would be delicious without the cream. Nothing against cream sauces, but browned butter, sage and balsamic makes a delicious sauce. I'm sure it would be amazing with the sausage and butternut squash!

My daughter made this today. She used ground turkey burger in place of the turkey sausage. She also used some (not the 2 tsp.) poultry seasoning (did not have any sage) and left out the vinegar. She made it lighter using skim milk in place of the cream. She will definately be making this again! Great recipe!!!

I had a dish similar to this at a restaurant in Banff...I made this with chicken breasts turned out pretty good not quite 5 stars I found it a little dry could have used a little more of a sauce maybe a little extra cream or oil next time

To be fair, I will preface this review by saying we did make some significant modifications to this recipe. First of all, we veganized it so we replaced the turkey sausage with vegan style sausage crumbles. Also, we used a vegan style creme instead of the heavy cream. That being said, we weren't impressed with the taste. As another review noted, it tasted bland, like it needed something else to pull everything together. We also tried doing half with the balsamic vinegar and half without (since I don't like balsamic vinegar but my husband does). My hubby tried both versions and said the balsamic vinegar was just a strange addition.

I customized, I roasted the squash for about 45 minutes to give it those nice carmelized edges. I omited the sage completely. I used milk and a touch of cornstarch instead of cream. AND I added a skant 1/4 cup parmasean cheese. I loved it and it made enough for leftovers for lunch.

used real sausage was the bomb

This recipe was rich with flavor. I used half the balsalmic vinegar that it called for...it seemed to be a bit much. Next time I will double the squash. My husband and I loved it!

Super rich recipe. My sauce came out really thick and goopy. Had good flavor but I think I will try it next time with a browned butter sauce instead.

This recipe was not at all what I expected... but excellent. The contrast between the tart balsamic, rich meat/cream and the sweet butternut squash created a nice depth of flavor. I doubled the squash (about 3 cups, 1/2 a squash) and used macaroni noodles (didn't have penne). Other than that, no changes were necessary. Pair this dish with a crunchy vegetable for a nice texture contrast.

This was excellent. However, I did make a few of the suggested changes. When I roasted the squash, I added sage and garlic. I felt that 1/4 c cream was not enough. I ended up using almost a pint. I also used mild Italian sausage as that is what I had in the freezer. It worked well! Will definitely make again!

I left out the meat & used steamed summer squash. I used whole milk instead of cream. I served it cold the next day. The flavors had time to blend in the frig. A lovely light lunch fare with nice delicate flavors. Will make again.