I made this as test run on possible Thanksgiving dishes. I found it to be a good solid recipe, but a little on the bland side. I'd probably add garlic powder and celery salt if I served it on Thanksgiving day. I did like the combination of butternut squash and sage. You can read my full review at Taking On Magazines: http://bit.ly/1bc2bIH.
So I'm on the quest for a new Thanksgiving stuffing recipe and this month's CL had a section with numerous variations. This was really good. I opted to change out the sage with rosemary. While roasting the squash, I added large hunks of garlic (after roasting remove from pan, chop and add back to the squash again) and seasoned the squash with pepper, salt, fresh rosemary, and a little allspice. If I made this for guests, I'd double the squash, double the onion, double the bacon and definitely add more broth and some pats of butter on the top before putting it in the oven. Good flavors here.