This was a great recipe. I made it with vegetable stock instead of chicken stock so it didn't have the pretty golden color, but it was delicious. Brioche made a great dipping companion. Pecans and brown sugar added as garnish really sweetened it up in a good way. I think I should have made a nice baked white fish to go with it. Great taste!

I really love this recipe, it's always a hit. I have two tips for anyone thinking of making it:

1) Budget more time. When following the recipe, I have found that it takes MUCH longer to cook the squash (about an hour and a half) and reduce the mixture down 2/3 (same). So just make sure you have the extra time to spare. Worst case, you just heat it a little later on.

2) If your kitchen is space-challenged, you don't need to bake the apples and the squash at the same time. I have started to bake the apples as I take the squash out. Waiting for the squash to cool and then peeling them provides just enough time for the apples to bake.

This is my hit recipe for Thanksgiving. Everyone loves it! I found it by chance and always go back to it.
Quick tips: you can substitute with butternut squash too or mix the two (I did half acorn half butternut this year). Vegetable stock works perfectly too.
I usually cook the apples in a microwave so it is a bit quicker.
I have also done it in a slow cooker pouring all row ingredients (minus the cream) and blending everything at the end with a hand blender directly into the pot before adding the cream.