This is OK, but I have other squash soup recipes--with fewer ingredients--that I like better. Even though I roasted the squash, the other flavors overwhelmed it.

Reviewed On: Oct. 9, 2009

This is very good, but it does need the Old Bay or J.O. seasoning (omit salt if you add this), juice of 1/2 a lemon, and maybe a touch of horseradish. I shredded 1/2 cup of medium cheddar on top before baking.

Reviewed On: Jun. 28, 2009

These were very good with stone-ground buckwheat flour from a historic mill nearby. I was afraid the stone-ground flour would result in heavy cakes, but it didn't. I reduced the baking soda to 1/2 tsp and added 3/4 tsp of baking powder. These are better if you let the batter rest before cooking, (I only let it rest about 45 min) and baking powder is necessary for the cakes to rise during cooking if the batter isn't cooked immediately. Baking soda reacts and releases its gas bubbles immediately. Double-acting baking powder needs heat to get the rising action going.

Reviewed On: Feb. 24, 2009