Other than roasting my squash (cut lengthwise, drizzled with oil, made a tiny pool of oil in the cavity where I placed a clove of garlic and baked at 375 until squash was soft and cooked through), I followed the ingredients in this recipe exactly. When I was done I sampled and it was pretty bland. I added more salt and pepper to taste, more cheese and a hint of ground sage (not a big sage fan but it's quite tasty with butternut squash). I thought the sweetness was enough but I think it also depends on what kind of apple you use. I used a honeycrisp apple because they are awesome (sweet and tart) and I don't think I would have enjoyed this recipe as much if it were any sweeter. I also put the mixture in the food processor but left it a little chunky. Even the hubby liked it and he's a fussy pain in the you-know-what to cook for. Anyways, after those modifications I would give this recipe 5 stars.
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Other than roasting my squash (cut lengthwise, drizzled with oil, made a tiny pool of oil in...