I love squash. I am of the opinion that one can never have too many squash recipes. My daughter, who doesn't particularly like squash agreed with me that this smelled divine while cooking. It combines some of my favorite flavors- coconut milk, squash and sage.
The only changes I made to the original recipe were using dried sage since I didn't have fresh on hand, and I left out the breadcrumbs, I'm not fond of them. When I make this again I will make a few more changes- I will add a few cloves of minced garlic and substitute a red onion for the yellow one to give it more flavor. I may add a dash of red pepper flakes and a sprinkle of parmesan cheese on top also. The original dish was just a little too bland and sweet for me. This was also the rare occasion that I used white pasta. I like to use seashell pasta once in a while but haven't been able to find a good whole grain one, so next time I will go back to using whole grain elbows.
