I've made this recipe three times this Fall already and will be making it again tomorrow. Great meal that is even better for leftovers - Followed the recipe exactly the first time, but since then I have added sauted onions, mushrooms, garlic and spinach to the squash mixture. Thank you for this great seasonal recipe!
This was so lovely! I am amazed at how flavorful the sauce was, even before adding the squash. That could, of course, be due to the fact that I at least doubled the garlic!! I don't know that I would change a thing...I guess roasting a sliced onion to add to the sauce might be a nice touch, but definitely not necessary. I was short on thyme (aren't we all LOL!) so I used a mixture of sage and thyme. It was a beautiful early fall dish. My non-adventurous DH didn't love it, but if there are no tomatoes with his pasta he thinks something is wrong...argh. Thanks so much for posting!!
Tried this recipe last night, not great at all. If I was to make again I would change a few things. Sauté onions until soft add garlic cook one minute, add flour and cook one minute then stir in milk. Add cooked squash, stir until warm then add in ricotta. Mix into pasta. Put into prepared casserole dish top with Parmesan and cherry tomatoes cut in half, sprinkle with bread crumbles
I added a few cups of chickpeas along with the pasta to up the protein. I also tripled the garlic and added basil along with the thyme, but I still found this dish rather bland. I'm not sure I'd make it again, but if I did, I'd substitute goat cheese instead of ricotta for more flavor. And I'd use more salt.
Not bad. I thought it was ok (tasted better the next day) but my boyfriend really like it. He is a much healthier eater than I. I added some caramelized onions and I sauteed the garlic with the onions instead of adding it to the milk mixture. I also used dried thyme (and didn't put any on the top), and prob only a 1/2 teaspoon because I had no idea how the conversion would work.
This is a yummy Fall vegetarian supper. I used another reviewer's suggestion to roast 4 garlic cloves and a chunk of onion with the squash for extra flavor. Since I only had dried herbs, I added them to the white sauce while it simmered. Dumping the roasted veggies into the sauce, I used an immersion blender to puree the sauce to a very smooth consistency. This pasta dish plus a salad made for a lovely Sunday supper.
I really liked this recipe. I used 5 large cloves of garlic and sauteed them with an onion in coconut oil to add to the milk mixture. I also used cottage cheese in place of ricotta. My husband and I liked it, but my kids were not fans. I really don't know why as it had a wonderful flavor. I will make this again.
Good recipe. Next time I wouldn't mix the garlic in with the milk - I would try squeezing garlic over the squash before roasting it, and then drizzling that with olive oil. Or, very quickly fry the garlic and then add to the dish before putting into the oven.
The way it turned out by following this recipe, the garlic had a little bit of a 'boiled' flavour, which perhaps wasn't as nice as it coud be.
Very tasty but a bit dry and took the squash about 2x as long as the recipe says for it to become tender. (Admittedly, I have been having a problem with my oven in general so it may not be related at all.) In fact, now that I think of it - the amount of time I had to cook them is the amount of time it usually takes to cook an entire halved acorn squash (almost an hour) so, it must be my oven. =( Delightful fall flavors in this and even the meat-eaters enjoyed it (with some meatballs added). Thank you for a tasty fall dish I plan to make again (once I get my oven fixed!)
This was really good! My DH, a card-carrying carnivore, didn't love it, but I think it grew on him b/c he took leftovers for lunch a couple days later. I will definitely make again!