Brewed this up yesterday and I can't wait until the final result. A few notes on how mine ended up/might impart slight changes:
Since I could not find pumpkin for the life of me [and that I'd also been toying with the idea], I substituted pumpkin for butternut squash. I baked pre-cut chunks (totaling about 2.5lbs) with a bit of water at 350 for 1 hour (bumped up to 400 so I could get more Mallard/browning) then blended that into a puree and added to mash. Because of this, I'm calling the beer "Sasquash".
Other than that, held my mash temps at 154 for 1 hour. I ended up with more pre-boil volume so I extended my boil for another 30min, but keeping the same addition schedule. SG was about 1.063 (after temp adjustment) and my hydro sample tasted amazing! Pitched 1 packet of S-05 into well aerated wort, and this morning I've already got a healthy krausen and rapid airlock activity.
I'm excited about this one.