14 Reviews

This was GREAT!! I used an acorn squash that I had already cooked. I used about 2 cups puree and added the spices, garlic and a can of evaporated skim milk. I used my hand blender to blend all to gether and make it smooth. I also added 1/4 cup grated parm. cheese to melt. Then I served it over penne pasta. My kids LOVED it and LOVED that it was healthy and full of vitamins and they didn't even know it!

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sconehead November 02, 2008

This was great! I made it for a debate watch party last night and served it over cheese ravioli, alongside soime autumn beers. The preparation is simple and the result is delicious. I found that it needed a bit more sage and quite a bit of salt and pepper when I was heating it on the stove after pureeing. Also, I topped it with some chopped fresh basil, which was excellent. This is a great way to use squash and I will make it again. Thanks for posting!

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InkysChef October 03, 2008

I have been making this exact recipe for my family for about a year (I found it in Everyday Food magazine), and they all love it. My son, who hates all vegetables, doesn't even realize he's eating squash - thinks it's a cheese sauce because it's so flavorful and rich. It is especially divine over portabello mushroom ravioli. My husband says this dish is something you'd find in a gourmet Italian restaurant. I guess it freezes well, but I wouldn't know because it never makes it to the freezer in our house!!

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Nanners October 15, 2007

I found the squash took quite a bit more than 40 minutes to cook through by which time the garlic was dried out and had to be thrown out. Otherwise this was easy enough to make and the flavour was good! Thanks for posting.

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Shuzbud January 07, 2014

This really hit the spot on this chilly Fall day. My only changes were that I I used spaghetti, because that's what I had on hand, used 1/3 C of heavy cream and 1/3 C of skim milk, to cut back on calories, added a tiny bit of nutmeg to the sauce, added the toasted nuts and topped with chopped fresh basil and parmesan. Thanks for sharing this keeper recipe!

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Lucky in Bayview September 23, 2013

YUMMY! Its really the roasted garlic that makes it soooooo good! i used an acorn squash and roasted it in cubes but with the skin on. Which I had some fresh sage! My 4yo had 2 helpings :)

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MRS Montgomery October 18, 2011

I thought this was good, but everyone else in my family just thought it was okay. At first they thought they were eating noodles and cheese and thought it tasted funny. Once I told them what it was, they thought it was just okay. I made as directed except used broth in place of the water to add more flavor. I served it with whole wheat egg noodles. The one thing I would do different is to add a couple more garlic cloves; I couldn't even taste the ones I put in there.

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Bobbin January 23, 2011

This was good! Just not great. I really loved the idea and I served it with mushroom ravioli which worked well but I feel like there was a tiny something missing. Nutmeg? Lemon? Cheese melted in the sauce? Not quite sure but willing to experiment in the future, lots of promise in this one!

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sofie-a-toast November 19, 2010

I liked this sauce a lot more than I thought I would. I improvised because I had a little bit of heavy cream to use, but not 1/2 cup. Then I poured in milk until desired consistency. I used Italian seasoning instead of sage.

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carlamoose January 16, 2009

Wow, that was yummy! ;) The only change I made was to use fresh sage (2 sprigs) and broth and milk instead of half-and-half and water. Thanks for sharing! I'll definitely make this soon again. Perhaps I'll also try to turn it into a casserole by sprinkling it with cheese and baking it in the oven.

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Lalaloula January 15, 2009
Butternut Squash Pasta Sauce