I thought this recipe was delicious! I followed the directions exactly with the only change being that I added in 2 tbsp cumin during the simmering process for some extra flavor and left the stove on medium high the entire time. I also let it simmer for about 20 mins instead of ten, which worked out perfectly. The sauce turned out at the perfect consistency and I poured it over whole wheat penne regatta and topped it with a dash of fresh parmesan. Quick tip to cut down prep time with squash - get a Vidalia chopper or similar accoutrement and microwave squash about 3 mins, peel, chop into large circles and use chopper to form small squares - only takes a few minutes! Thanks Texas Ladybug!
My family, including my 18- month old loved this dish! I took the advice from pp and added a dash of cumin. Don't forget the finishing salt and pepper! Yum yum!
I have cooked this several times now and it is always a hit. It does take 30 minutes if you follow the instructions, cutting the squash into small cubes. I have also used acorn or spaghetti squash and it works well with them as well. I do add fresh sage, rosemary and thyme, and cut back on the pasta using tiny shells (usu. reserved for soups and such) other than that - the recipe is is great staple winter meal, freezes and re-heats perfectly.
Delicious dinner. Took a bit longer than 30 mins to prep. I found the sauce too runny, so I tossed the partially cooked pasta into it to soak up the exess liquid. Came out creamy and delicious. Definate keeper.
Disappointing. Very bland, and the cook times are way low, so it took an inordinately long time to prepare.