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You should try making your own and see what you think. This is a recipe I've been using for years with some slight variations. I use a mixer with a dough blade to knead the dough. This was posted by QBabe, circa 2005.
Well, it took a while for me…
I just used a little salt and rub, then cooked it direct with the skin down at 300 for 45 minutes or until the thickest part of the squash was tender. There's no magic to the temp though, as I have done them at 400 too. Scott
Cool, and I do mean cool stuff Mike.
Here's mine. I was surprised to see this guy in mid February on a 50 degree night
My project for the weekend, 20 pounds of smoked salmon
And finally, a little egg deco. Old egg, new firebox, new grate