Notes on cooking times
Stefan's recipe used 160 C for 1 hour and 30 minutes although his recipe did cook the squash with the filling in. Even so, after 45 minutes they were looking as though they would be well undercooked and therefore inedible. I increased the heat to 180 for the final 45 minutes and even then there were parts that were not properly cooked.
I have amended the cooking temperature to 200 C because squash (to my mind) cannot be overcooked. It is also worth mentioning that the squashes I used were quite large.
It was very good, even so. To prove it, we are having it again tonight!
--Chef 17:29, 1 September 2011 (BST)