How to Cook a Pumpkin

Buying a can of pumpkin at the store is a simple way to make a pumpkin pie. But for us "make it yourself" cooks, starting with a big hard vegetable is the way to go! It really isn't hard, just takes a little time.
First wash the pumpkin. Or winter squash. Use a pumpkin that is good for eating.

In these photos, you'll see three small Red Kuri winter squash that are similar to the Hubbard squash. I bought the seed from Baker Creek Heirloom Seeds. Their selection of squashes is amazing! And overwhelming!

Do not peel the pumpkin. Pumpkin flesh is hard, if they have been cured properly. I'm sure I would cut myself if I tried to peel a pumpkin - and there is an easier solution! Cook before peeling!

Cut the pumpkin in half. Scoop out the seeds. Lay the pumpkin skin side up on a baking sheet.

Bake at 350 degrees for an hour or so.

Allow to cool enough to easily handle.

Now you can easily peel off the skin - or just scoop out the pulp.

Place in a blender and puree.

Sometimes I need to add a small amount of water so that it blends properly.

Use the puree just like canned pumpkin in recipes. I have found that cooked pumpkin spoils quickly. If I don't plan to use it within three days, I freeze in 1 or 2 cup portions. I've also pressure canned pumpkin, but this year I am nearly out of jars.

The skin and seeds may not look appealing to your, but our chickens think it is wonderful!
The final product form my pumpkin puree was pumpkin bread, muffins and pumpkin pie squares! And none of this went to the chickens!