"I was disappointed. There wasn't enough squash puree (the squash's starting weight was 1.5 pounds)and there was way too much white sauce. I followed the recipe (except used Nilla wafer cookies). If I ever try it again, I would use a much bigger squash so I get more of the puree. Love the butternut squash puree, however.
"

"I love this pie filling recipe! (I used my own crust recipe.
The filling held together, not runny and going all over the pan before getting onto the plate. My daughter asked if we can make another pie. That's testament to a great recipe. Thanks, Paula!"

"I love this pie filling recipe! (I used my own crust recipe.)
The filling held together, not runny and going all over the pan before getting onto the plate. My daughter asked if we can make another pie. That's testament to a great recipe. Thanks, Paula!"

"I love this pie filling recipe! (I used my own crust recipe).
The filling held together, not runny and going all over the pan before getting onto the plate. My daughter asked if we can make another pie. That's testament to a great recipe. Thanks, Paula!"

"After making this soup, my first thoughts the next morning were, "How soon can I have it again?" - it was that good! I didn't realize the "cook time" and am thinking how can I speed this up for a weeknight dinner: 1 roast and puree the squash and refrig, 2 cook the rice and refrig. I used frozen corn and chicken/apple sausage and skipped the third addition of salt (after tasting it. I also cut the recipe in half for our family of four.
OMG: How soon can I have this soup again?"

"After making this soup, my first thoughts the next morning were, "How soon can I have it again?" - it was that good! I didn't realize the "cook time" and am thinking how can I speed this up for a weeknight dinner: 1) roast and puree the squash and refrig, 2) cook the rice and refrig. I used frozen corn and chicken/apple sausage and skipped the third addition of salt (after tasting it). I also cut the recipe in half for our family of four.
OMG: How soon can I have this soup again?"

"This recipe is not for beginner cooks, that's the only reason I give it 4 stars. It's tricky, but if you have the experience and self-confidence to pull it off, worth the work. (It's not an easy recipe.When rolling out dough, I put down a clean, woven kitchen towel and flour it instead of the cutting board or counter top. Cleanup is much easier. Use the trimmed dough to patch holes in the dough that occur while encasing the beef and during transport to the baking pan. Holes allow the heat to escape and the beef won't cook properly. If possible,try rolling the dough around your rolling pin, transfer to the baking tray and then wrap the beef. The beef turned out perfectly, expect it to be very rare in the center. My guests raved about the beef which I served with homemade chimmichura (sp sauce. A couple of guests wanted to try the dough, even though I said don't do it, and were overwhelmed with salt. The dough looks good enough to eat, but don't!

"This recipe is not for beginner cooks, that's the only reason I give it 4 stars. It's tricky, but if you have the experience and self-confidence to pull it off, worth the work. (It's not an easy recipe.)When rolling out dough, I put down a clean, woven kitchen towel and flour it instead of the cutting board or counter top. Cleanup is much easier. Use the trimmed dough to patch holes in the dough that occur while encasing the beef and during transport to the baking pan. Holes allow the heat to escape and the beef won't cook properly. If possible,try rolling the dough around your rolling pin, transfer to the baking tray and then wrap the beef. The beef turned out perfectly, expect it to be very rare in the center. My guests raved about the beef which I served with homemade chimmichura (sp) sauce. A couple of guests wanted to try the dough, even though I said don't do it, and were overwhelmed with salt. The dough looks good enough to eat, but don't!