I used an acorn squash and the one draw back was that it took for.ev.er. to peel and chop that thing. I'm no pro and it usually takes some time to prepare things, but I feel like I was at the cutting board working on the same thing for way too long.
Overall, I did like the recipe. The top was crunchy and the cheese combination was a thumbs up. It was slightly sweet to me for pasta, but the addition of sea salt helped. I'm trying to think of another way to use the chopped oven roasted squash bits, they had a really nice taste and texture.
That's all folks. Hope you had a bearable Monday!