"Super good! Juicy, and no gamey taste. Great crust even with low heat! I baked it at 315 - 320F for 20-30 min, then flipped it over and used a thermometer. Baked another 20-30 until alarm went off at 135F internal. Used honey (1TB in place of brown sugar, and 2 TB butter and 1 TB coconut butter in place of oil (heated is unhealthy to make it GAPS "

"Made in a pan w/o roasting first. Used butter for the onions & garlic, more ginger, coconut milk in place of cream. Add cayenne and more ginger (1 TB fresh). Good.""

"Kind of boring. Great before cooking, but afterwards it lost a lot of its kick. Just salty, no sweet. Try another recipe."

"Have not made it yet.
Do NOT believe this is an EASY recipe.

To the reviewer who had bad cream puffs, I made Alton Browns and they turned out flawlessly (in case these don't).

"I didn't read the reviews about adding butter to the squash when baking - that would have helped the squash caramelize. They did NOT get brown in 1 hour, with only olive oil on them.

However, the soup turned out really good. I can't eat milk & cheese, so I left out the parmesan, and used coconut milk (not coconut cream which is sweetened, but coconut milk). Is used 1/2 c coconut milk with 1/2 cup water, but then added a bit more pure coconut milk for the fat content. The soup was good. I would probably puree it a bit more to avoid crunchy onion (probably didn't cook it long enough). I also used white onion in place of the shallots. I added more worchester.

You can do this in stages. Stage 1 was just roasting one night, and taking the pulp out of the shells. Another day I put it all together, which was fast. If you pre-measure, cover the worchester with plastic wrap or it will dry into paste. Have fun with this one!