Reviewed: Oct. 13, 2012

This was a delicious recipe. To give it a bit more flavor, I used chipolte olive oil and hot and spicy turkey sausage. I also used less sage, since I am not a big fan.

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Reviewer:

Jenny

Reviewed: Aug. 30, 2012

Very bland.

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Reviewer:

Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Jan. 18, 2012

Okay. Cream and balsamic -- together!? I was skeptical. I tried it anyway. It was amazing! I skipped the sage and forgot the garlic and used half-and-half. Also, I only added the half-and-half to the portion we were going to eat tonight so the sauce would not get absorbed by the squash. It's will be easy to add more to the leftovers. I added a little parm too (okay, and bacon, but who's keeping track?)

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Reviewer:

LaSunshine

Cooking Level: Expert

Living In: Los Angeles, California, USA

Reviewed: Jan. 11, 2012

I used acorn squash, rosemary, and left over ground beef and it was still so good! The balsamic at the end is definitely a needed ingrediant - it makes the dish amazing!

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Reviewer:

Skeergirl

Cooking Level: Beginning

Home Town: Berwyn, Pennsylvania, USA

Living In: Danville, California, USA

Reviewed: Jan. 9, 2012

I used Itialian sweet sausage for a little more flavor. I also used pre cut squash. I roasted garlic with the squash and onion rather than adding raw garlic at the end. Some in my family don't like balsamic so I left it out. I topped with freshly grated parmesan. I didn't bother to put the pasta in the skillet; I just added the squash mixture to the pasta in the serving dish. Don't "cube" squash too small and don't overcook. I doubled the recipe and will make again. A meal in itself!

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Reviewer:

CALIFORNIADREAMIN

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Reviewed: Jan. 8, 2012

Didn't work out at all.. Looked like mush and tasted worse! Couldn't be rescued.

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Reviewer:

Dareks

Reviewed: Nov. 12, 2011

Very good. Wonderful combination of flavors. I used 1/2 a large butternut that I roasted with 1 T maple syrup and 2 T olive oil. I used more squash, so I needed more liquid and I used fat free half and half. I spinkled a few dried cranberries on top. Leftovers yummy without the pasta....

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Reviewer:

lisa r

Cooking Level: Intermediate

Reviewed: Oct. 18, 2011

We absolutely loved this recipe. The changes I made were: I tossed the squash & onion in the olive oil before putting in roasting pan. Baked 35 min & squash was still somewhat firm. After I added it to the meat & poured in the heavy cream, I covered the pan & turned to low heat so it could steam while I cooked the pasta. Used bowtie pasta. I never added the pasta to the sauce mix, I just put the mix over the pasta on the plates. It was excellent & made for great leftovers. My husband wants me to make it again this week!!

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Reviewer:

Pam

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Johnstown, Colorado, USA

Reviewed: Aug. 5, 2011

I gave this 4 stars as I didn't quite use the recipe, more 'inspired by' this recipe. I roasted the butternut squash with a little olive oil and black pepper, and also roasted chicken breasts (with glaze of olive oil, soy sauce, maple syrup and French mustard). Then, I sauted shallots in butter, added butternut squash, chicken and peas, before adding single cream, 2 tablespoons of parmesan and some chopped parsley. Finally added the cooked pasta to the pan, and served with garlic butter.

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Reviewer:

sugarspice

Cooking Level: Intermediate

Reviewed: Jul. 12, 2011

I thought this was very good. Having chunks of squash seems odd, but it works. Make sure you don't overcook the squash or it will be too mushy. You want it to have a bite to it!

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