This is an amazing recipe. We love, love, love it – it’s so rich, it looks impressive when serving, and it just tastes so good. One of the fun things about making it this year was that we were able to use our own butternut squash from the garden. We had about 16-18 come from our garden and because they are considered a ‘storage’ vegetable – we’re still able to have them in our basement just waiting for us even though the garden was cleared out a couple/few months ago.
This is a recipe I found a few years ago, and I really haven’t modified it much at all. The only thing I omit is the amaretti cookie crumbs from the recipe. While I haven’t had it with them to know the difference, we definitely don’t feel we are missing anything when we eat it. We also do not serve it with the cranberries, as we don’t really like fruit with our main dishes. Otherwise we haven’t really modified it – so I thought I’d just put the link here to Giada’s recipe. Enjoy!